Tortilla de Espagnola

Tortilla de Espagnola

Ingredients

Tortilla de Espagnola (plain)

  • 1 kilo potatoes small dice
  • 200 grams onions chopped
  • 8 pieces eggs beaten
  • 200 grams vegetable oil
  • salt and pepper to taste

Tortilla de Espagnola (bacalao)

  • 100 grams onions
  • 2 tablespoons olive oil
  • 200 grams each red and green bell peppers small dice
  • 3 cloves garlic minced
  • 100 grams crumbled Bacalao soaked 12 hrs, replacing water 3x

Instructions

Tortilla de Espagnola (plain)

  1. Heat oil in non-stick pan (25 cm in diameter), add potatoes and cook 5 mins, add onions and cook another 5 mins, stir mixture and make sure it is not sticking to pan. When done, strain in a colander.
  2. Mix the potatoes with the eggs, season with salt and pepper.
  3. Heat 3 tbsp oil, when it begins to smoke add egg-potato mixture. Shake and stir mixture until slightly set. Using a spatula, shape the edges. Lower heat to set omelet until soft and juicy, invert on a plate and slowly slide back into pan to brown the other side, for a few minutes.
  4. Cool and cut into portions.

Tortilla de Espagnola (bacalao)

  1. Sauté onions in oil and cook until translucent, add garlic and cook until fragrant. Add peppers and cook until soft. Add Bacalao and cook 2 mins.
  2. Proceed as you would for the regular tortilla.

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