Spanish Tortilla
by Editorial Staff
Spanish tortilla is a hearty, easy-to-prepare dish that can be easily prepared at home. You will need eggs, potatoes, bell peppers, and green peas. Forward!
Cook: 30 mins
Serving: 4
Ingredients
- Potatoes – 3-4 Pieces
- Eggs – 8 Pieces
- Onion – 1 Piece
- Green Peas – 1/2 Cup (Fresh or Ice Cream)
- Bell Pepper – 1 Piece (Fresh or Canned)
- Olive oil – 8-9 Art. spoons
- Ground black pepper – – To taste
- Salt – – To taste
Directions
- Peel potatoes, rinse and cut into very thin slices. If you have a combine or shredder with a mandaline attachment, then it’s time to use it
- Peel the onion and cut into thin half rings. Add chopped onions to the potatoes, 3-4 tablespoon. tablespoons of olive oil, salt and black pepper. Mix everything well.
- Heat a couple of tablespoons of olive oil in a skillet and add the potatoes and onions. Reduce heat to medium and cover skillet with lid. Roast the potatoes, covered, stirring occasionally, for 15 minutes.
- In the same bowl that you used for the potatoes, beat the eggs (whisk or fork), add salt, pepper, bell pepper thinly sliced into half rings, peas and cooked potatoes fried with onions. Mix everything with a spatula.
- Heat a spoonful of oil in a frying pan, turn on the stove over high heat. Place the mixture of potatoes, onions and eggs in the skillet. In the first minute of frying, stir the mixture with a spatula, then try to even out the mixture. Use a spatula to separate the edges of the tortilla from the pan
- Reduce heat to medium-low, cover skillet with lid, and cook tortilla, covered, for 2-3 minutes. Then remove the lid and place a large plate in its place.
- Turn the pan over, supporting the plate with your hand or placing it on the table. The tortilla will be on the plate.
- Add another spoonful of butter to the skillet and place the tortilla in the skillet. Fry the tortilla on the other side. Cover and fry for another minute or two
- Serve the finished tortilla in portions.
Bon Appetit!
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