Tuesday, June 28, 2011

Tortilla Espanola

It really warms my heart to see that not only are people making my recipes, they are loving them! I guess I'm doing something right. I Just had to share this news with you. A while back (around the time I started my blog) I posted a few recipes on but never really looked back after becoming obsessed with trying to make the top 10 on Foodbuzz (which I have still yet to achieve - although i'm pretty sure there is some sort of trick to posting at a certain time). This am I got a notification saying your recipe has been reviewed I couldn't resist to see what was written.

Please check out my reviews for a very easy and delicious breakfast Tortilla Espanola otherwise know as a Spanish omelette. 


6 - 8 eggs whole (eggs should justcover the potato and onion mixture).
2-3 large potatoes or a about 10 small red or yellow skins will do - small cubes or you can also slice thin on a mandolin 
1 spanish onion (red onion also works, the sweeter the better) - finely chopped or slices like the potato
bunch of fresh parsley - chopped
salt & pepper - to taste
olive oil - 2 tbs
paprika (smoked) - 1 1/2 tsp
PREP: Chop everything needed and Pre heat your oven to 350 - 400 degrees
COOK: In a medium to large non stick pan add 1tbs (or more) olive oil and heat, then add your potatoes. This may take a while ( you can also par boil the potatoes until they are half cooked and dry off before frying them. Toss them with s&p and some paprika - keep them moving every few minutes so that they don't stick to the pan. When they have softened up a bit - 8 mins or so add the onions and continue to cook on a medium heat until the mixture takes on a golden colour and pieces of the potato start to fall apart. Then take the pan off the heat, add the mixture to the beaten eggs and toss the parsley in as well. Add a little more olive oil to the dirty pan andtransfer the the entire mixture back into the pan on a low-med heat. Let the bottom cook for a few minutes and shake the pan a bit to get everything moving. Then place pan in the oven (*make sure your pan is oven safe!) It only takes a few minutes for the omelette to puff up and cook through. If you find after 5-10 minutes that its still gooey inside turn up the heat to the oven, or even broil for a few minutes - keep our eye on it so it doesn't burn. When the top is firm and golden its done. Cut into triangles and serve.

*in Spain this dish is sometimes served gooey in the center, it's you preference though. You can also serve at room temp. 

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