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augustus 26, 2017

Patricia’s tortilla, Pamplona

The tortilla, the classic Spanish dish. It can be served hot or cold, we had it both. The next day we took the left overs cycling, and it taste actually even better! It is also a fantastic dish to finish all your’e ingredients. Its simply, tasty, so good for experimenting, but it must have crisp, fried potatoes, garlic and eggs.

  • 1/2 cup olive oil
  • 5 medium-sized potatoes, diced into pieces as big as you like
  • 1 large onion, chopped, 2 gloves off garlic
  • eggs
  • Salt, to taste
  • Black pepper
  • And every other veggie or herb you like to add (we did sweet potatoes, green pepper, parsley and courgette)
  1. Heat the oil in a nonstick medium-sized pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Add a generous amount of oil.

  2. Return potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.

  3. Beat eggs with salt and pepper to taste. Important to mix your’e potato vegetable mixture in a bowl with the eggs. And then add everything into the pan again.

  4. Place a big, round plate on top of the pan, and with your hand holding the plate, flip the tortilla onto the plate. Then, slide the tortilla back into the pan with the other side carefully

  5. Keep cooking, gently shaking the pan occasionally, until completely cooked through.

  6. Serve with a salad and bread

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