Free Online Recipes
 |  

Sign Up login
 
 

Tortilla Espanola Recipe

   
 

               Recipe Tools

 
  1 Reviews | 5 out of 5
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Tortilla Espanola

Category   Entrees - Maindishes
Sub Category   None
Servings   6 per dish
Preptime   10 min

Ingredients
6 to 7 medium peeled potateos
1 whole yellow onion
5 to 6 large eggs
2 to 3 cups of olive oil
salt
optional 1 Green pepper, sliced chorizo, 1/4 in. sliced ham
 

Instructions
Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8in thick. If you slice them a bit thick, don’t worry it will simply take a bit longer for them to cook. Peel and chop the onion into 1/4in pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onio
It is usually eaten on hard ciababtti roll with cheese and mayo. For a meal it is cut like a pizza but if cut as an appitizer cut it into small spuares.


Originally Submitted
1/22/2013





5 Out of 5 from 1 reviews

You can add this Tortilla Espanola recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.