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Spanish Tortilla

chef.julissa's picture
Ingredients
  Olive oil 2 Tablespoon
  Red potatoes 2 Medium, scrubbed, dried, and cut into 1/4-inch cubes
  Spanish onion 1 Medium, peeled and diced
  Cubanelle/Bell pepper 1 , diced
  Garlic 3 Clove (15 gm), peeled, finely chopped
  Egg whites 4
  Water 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In an omelette pan or a nonstick skillet heat 1 tablespoon of the olive oil over high heat and sauté the potatoes, tossing often, such that they just begin to take on color, approximately 10 minutes.
2. add the onion and pepper, saute tossing them often, until they are soft, then add the garlic and saute it until it is fragrant.
3. To a plate transfer the potato mixture and wipe the pan clean.
4. Lowering the heat to medium, to the pan add the remaining 1 tablespoon of olive oil.
5. In a bowl beat the eggs and the egg whites with the water.
6. Sprinkle the egg mixture with the salt and pepper and cook the eggs in the hot oil until they are almost set but still a bit runny.
7. Allow the eggs to run onto the hot pan by occasionally lifting the edges of the tortilla and gently scatter the potato mixture over the eggs.
8. With a spatula loosen the sides and the bottom of the tortilla, place a large plate over it and invert the pan onto the plate.
9. Slide the tortilla on the plate back into the pan and cook the other side for 1 to 2 minutes.

SERVING
10. Remove the tortilla and serve hot immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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