Mahnke Family RecipesTortilla Espanola
Spanish classic.
Ingredients
- 3 T / 36 g olive oil3 T / 36 g olive oil
- 2 large baking potatoes2 large baking potatoes
- 2 large eggs2 large eggs
- 1⁄2 t / 3 g salt1⁄2 t / 3 g salt
- 1⁄4 t black pepper1⁄4 t black pepper
This is nearly a perfect dish. If cooked properly, it is perfectly delicate and melts in your mouth. Great as a side dish or as a sandwich on some crusty bread -- warm or cold.
Method
- peel and slice potatoes into thin slices (not too thin)
- heat 2 tablespoons of oil in a large frying pan, add potatoes
- fry on medium heat until the potatoes are cooked and golden brown, as you cook, break the potatoes up into smallish pieces – 1/2 inch (1 cm)
- remove potatoes and put into a bowl
- in another bowl, beat two eggs slightly, then mix in hot potatoes, stirring quickly so it doesn’t cook
- heat 1 tablespoon of olive oil in smaller frying pan (6 inches) on medium heat
- pour in eggs and potato mix and fry until egg starts to set (3-5 minutes, then flip (I use a pot lid to help) and cook another 1-2 minutes
- put on a plate and eat warm or cold
Servings
2
Category
Prep time
10 minutes
Cooking time
30 hour
Vegetarian
Cuisine
Author
Angela Mahnke