SPANISH TORTILLA

Another way to call this is Spanish Potato Omellete. There’s no flour Tortilla involved in the making. I just learned something new that Tortilla means “little cake” (pardon my ignorance). I made this for breakfast the other day and loved how they turned out. It’s a very hearty and filling dish for breakfast.

SPANISH TORTILLA

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Ingredients

• ▢ 2 lbs of waxy potatoes thinly sliced
• ▢ 2 Tbsp of canola oil
• ▢ 1 medium-size onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 green bell pepper seeded and diced
• ▢ 2 to matoes seeded and chopped
• ▢ 1 oz canned corn
• ▢ 6 eggs beaten
• ▢ 2 Tbsp chopped fresh parsley
• ▢ Salt and Pepper to season

Instructions

 

• Par boil the sliced potatoes in some water (enough to cover the potatoes) for 5 minutes. Turn off heat. Drain water and set aside
• Heat oil in an oven-proof non-stick skillet. Add in onions and garlic. Cooked until they are soft
• Add in potatoes and saute until they are brown. Add in tomatoes, corn and bell peppers. Season with salt and Pepper to taste
• Pour in the egg mixture into the skillet, covering the entire skillet. Let it cook for 8-12 minutes until the bottom side of the egg harden and settle. Sprinkle with fresh chopped parsley and turn off heat
• Preheat the broiler and finish cooking the spanish tortilla in the broiler for 5-7 minutes
• Remove from the broiler and cut into wedges or squares

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