Tortilla Espagnola (Spanish tortilla)

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It is really popular thing in Spain and even though it is quite easy to make, not always it is good. Many times when I was eating tortilla in Spain, I found it too dry, maybe because they are much thicker than the one I make. I don’t say that mine is better, but I do like the one that I make even though I got recipe from internet…Today I made it for lucy and as always improvised a bit from original recipe.

  • ~ 1/2 cup olive oil
  • 2 pounds potatoes, peeled and cut into 1/4-inch slices
  • salt and pepper to taste
  • 2 onions, sliced into rings
  • 3 cloves of garlic, crushed
  • 6 eggs
  • few pieces of sun dried tomato, cut into small pieces
  • 1 tsp of rosemary.

Directions

  1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add potato slices, garlic and onions, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove everything to a large bowl, leaving oil in the skillet. Gently toss potatoes and onions with salt and pepper to taste.
  2. Whisk eggs in a large bowl until smooth. Stir in sun dried tomatoes and rosemary. Gently fold in cooked potatoes with onions.
  3. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
  4. Slide the tortilla onto a serving plate and allow to cool to room temperature.

You can make many variations of tortilla de patatas. You can add mushrooms, cucumber, ham, pepper, zucchini…Just use you imagination 🙂 It is great dish for luchbox, either eating it alone or making sandwiches…

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