Tortilla de Espagnola
Tortilla de Espagnola (plain)
- 1 kilo potatoes (small dice)
- 200 grams onions (chopped)
- 8 pieces eggs (beaten)
- 200 grams vegetable oil
- salt and pepper to taste
Tortilla de Espagnola (bacalao)
- 100 grams onions
- 2 tablespoons olive oil
- 200 grams each red and green bell peppers (small dice)
- 3 cloves garlic (minced)
- 100 grams crumbled Bacalao (soaked 12 hrs, replacing water 3x)
Tortilla de Espagnola (plain)
- Heat oil in non-stick pan (25 cm in diameter), add potatoes and cook 5 mins, add onions and cook another 5 mins, stir mixture and make sure it is not sticking to pan. When done, strain in a colander.
- Mix the potatoes with the eggs, season with salt and pepper.
- Heat 3 tbsp oil, when it begins to smoke add egg-potato mixture. Shake and stir mixture until slightly set. Using a spatula, shape the edges. Lower heat to set omelet until soft and juicy, invert on a plate and slowly slide back into pan to brown the other side, for a few minutes.
- Cool and cut into portions.
Tortilla de Espagnola (bacalao)
- Sauté onions in oil and cook until translucent, add garlic and cook until fragrant. Add peppers and cook until soft. Add Bacalao and cook 2 mins.
- Proceed as you would for the regular tortilla.
