Ingredients
-
1/2
-
1
-
8
-
2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Take Me to Spain Tortilla Espanola #5FIX, 5-Ingredient Fix Contest Entry This Spanish-style tortilla is a delicious potato & egg omelette The beauty of this dish is in its simplicity Here, it’s served as an appetizer with garlic aioli , What a great appetizer! So easy to make, too
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Steps
|
1
Done
|
Heat 1/4 Cup of the Olive Oil in a Large Nonstick Pan Over Medium-High Heat. Add the Potatoes and Cook For 15 - 20 Minutes, Stirring Often, Until the Potatoes Are Soft. Transfer the Cooked Potatoes to a Plate. |
|
2
Done
|
Crack the Eggs Into a Large Bowl. Add the Salt. Whisk Until Combined. Add the Potato Mixture to the Eggs and Stir Until Combined. |
|
3
Done
|
Heat the Remaining 1/4 Cup Olive Oil in the Pan Over Medium Heat. Pour the Potato/Egg Mixture Into It. Cook For 5 - 8 Minutes, Until the the Bottom Is Golden Brown. Place a Large Plate Over the Pan and Carefully Flip the Tortilla. Gently Slide the Tortilla Back Into the Pan. Cook For 5 - 8 More Minutes, Until Golden Brown. |
|
4
Done
|
Place the Cooked Tortilla Espanola on a Cutting Board and Cut Into Bite-Sized Pieces. Serve With Garlic Aioli For Dipping. |
