Spanish Tortilla
Δημοσιέυτηκε: Wed, 07/06/2011 - 00:00 || Ενημερώθηκε: Fri, 02/14/2014 - 15:07
This thick Spanish potato omelet is a satisfying meal for any time of the day and is usually served with a green salad on the side.
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EmailIngredients:
6 eggs
200 ml olive oil
500 g potatoes, peeled, rinsed and thinly sliced with a mandoline , if possible
1 tbs chopped fresh parsley
green salad, to serve
2 onions, sliced
Procedure:
- Steam the potatoes until almost tender.
- Heat the oil in a deep oven proof frying pan.
- Add the onions and cook over a medium heat for about 10 minutes until tender, but not brown.
- Beat the eggs lightly in a large bowl, then mix in the potatoes, parsley, salt and pepper.
- Add the mixture to frying pan with the onions and cook for about 10 minutes.
- Bring the pan to a preheated oven and broil for 5 minutes. Serve hot or at room temperature.
Tips
Use any spring vegetable instead of potatoes, such as asparagus, peas etc
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