Spanish tortilla with potatoes

скачанные файлы235

INGREDIENTS
chicken eggs 4 pcs.
Potatoes 2 pcs.
onion 1 piece.
olive oil
salt

Potatoes cut into large cubes and put to brown over medium heat in a large enough quantity of oil. At this time, chop the onion (smaller than it is not necessary).

Looking after potatoes, mix 4 eggs until smooth. This is best done with a fork. Our goal is not to whip them into the foam, and mix well.
When the potatoes are slightly browned, add the onion, salt, reduce the heat and continue to cook, stirring occasionally, until the onion softens. Onions best not to fry, and bring to a state of semi-soft. That is why it is salted at the beginning of cooking, so he let the juice.

When the potatoes and onions are ready, gently pour the egg mixture into the pan, spreading it evenly across the surface of the scapula.

Close the lid and forget the tortilla two minutes. At this time, you can just cut bread, and season it with olive oil.
With the help of the cover to flip tortilla to the other side, close the pan and fry for a couple of minutes (on low heat). Cut the tomatoes into slices and lay on top of bread, salt, and pour a little olive oil.

Remove the tortillas from the heat, divided into portions and serve.

Bon Appetit!
Advice:
Ideally tortilla should be plump, so it is best to take a pan with a diameter smaller.
Tortilla with potatoes and onions — a classic recipe, but there are so many options. Especially good as a filler zucchini zucchini, thinly sliced ​​and fried in oil with onions. Similarly, you can cook a tortilla with mushrooms, artichokes and spinach.
There is another kind of fun — so-called «tortilla of old clothes.» For its preparation you just have to look in the refrigerator and remove from it all for some reason left uneaten (a slice of ham, a little parsley, garlic clove …) and use it all as a filler.
Very popular in Spain, tortilla sandwiches with cold: cut across baguette pour a little olive oil, put on top of slices of tomato, tortilla, close the other half of baguette — and ready.

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