Tuesday, 8 October 2013

Spanish Tortilla


2 garlic cloves
14 oz (400 g) potatoes
4 tbsp extra virgin olive oil
1 pinch of salt
1pinch of black pepper
4 1/2 oz (130 g) onion
3 eggs


.Crush the garlic cloves. Pell the potatoes and cut them into thin slices.
.Heat 3 tbsp olive oil in a nonstick pan and add the garlic and potatoes. Add salt and peper to taste.
.Cook the potatoes slowly over medium heat for about 15 minutes, without letting them brown.
.Cut the onion in half and cut into thin slices. After 5 minutes, add the onion slices to the potatoes in the pan.
.Crack the eggs into a bowl and add salt and pepper to taste. Beat them with a fork, then add the cooked potatoes from the pan and mix.
.Next, heat another 2 tbsp olive oil in an 8-inch (30 cm) diamrter nonstick pan.
.Add the egg-potato mix to the pan and fry it over a low heat for 6-8 minutes.
.Then flip the tortilla out onto a plate and, with the fried side on top, slide it back into the pan.
.Fry for another 5-7 minutes. Slide the finished tortilla onto a plate and serve
The Paleo Recipe Book


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