The classic dish of Spanish cuisine is potato tortilla, a simple and simple dish. This is an ordinary omelet cooked in olive oil with a variety of vegetables. The simplest recipe includes only eggs, potatoes and onions, but in the Spanish regions there is an incredible variety of variations on this subject. Eggs with vegetables are served for breakfast not only in Spain - the Israeli shakshuka, the Italian freatata or the Mexican “yevos rancheros”, in fact, these are the colorful names of simple fried eggs with different delicacies. Agree, it's nice to serve for breakfast not some banal omelet with tomatoes, but something exotic, and it's okay that exotic is just in the name.
Usually, the tortilla is cooked on a flat cast-iron frying pan, and when it is slightly browned, turn it over with a plate and fry on the other side. A tight lid eliminates the manipulation of the coup, but you have to put up with the fact that the brown crust will be only on one side. To make the taste rich, and the dish looked appetizing, take some time and brown the potatoes, it turns out beautifully and tasty.
- Cooking time: 45 minutes
- Servings: 2
Ingredients for potato tortilla:
- 200 g young potatoes;
- 200 g carrots;
- 100 g onions;
- 150 g of sweet pepper;
- 100 g tomatoes;
- 4 chicken eggs;
- 30 g butter;
- 30 g of olive oil;
- ground paprika, black pepper, parsley.
Method of cooking potato tortilla.
Cook until cooked peeled new potatoes, drain water, slightly dry the tubers. Heat a tablespoon of olive oil in a frying pan, add butter. Fry the potatoes until golden brown, spread on paper towels that absorb excess oil.
Then pour the remaining olive oil, fry for a few minutes in the same pan finely chopped onion. If you have green onions or leeks, you can add a little and this onion greens.
Scrape carrots, three on a large grater, send to the bow. Make the fire bigger, fry the vegetables for 5-6 minutes.
We clean the sweet red pepper from the seeds, cut it into small cubes, add it to the carrot and onion, simmer for 5 minutes so that the pepper becomes soft.
Ripe meaty tomato cut into thin round slices, put on top of vegetables. Salt, pepper vegetables to taste, cook on low heat for 5 minutes.
Now return the fried potatoes to the pan, spread the pieces evenly, press them a little so that they do not stick over the vegetable stew.
We break fresh chicken eggs in a bowl, it is better to use organic ones, from free-range chickens. Add a pinch of salt, mix the eggs with a fork. Beat up the egg mass is not necessary, it is enough to destroy the structure of the protein and yolk. Pour the egg mixture on vegetables, close the lid, as soon as the eggs “grab”, you can remove the tortilla from the fire.
Sprinkle with potato tortilla with parsley or cilantro, pepper with red paprika, serve hot.
Homemade ketchup or any hot sauce and, of course, a slice of fresh bread with a crispy crust will suit potato tortilla.
Enjoy your meal!