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[ENG] Spanish Tortilla / التورتيلا الاسبانية - CookingWithAlia - Episode 457

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Let's continue our amazing series "Affordable Yumminess Recipes" with this amazing Spanish Tortilla.
4 large potatoes
1 large onion
8 large eggs
1/2 cup finely chopped cilantro, optional
Salt, pepper, and ground cumin, to taste
Olive oil, enough to fill up the pan
Step 1: Prepare the Ingredients
1- Peel the onion, cut in half, and thinly slice each half.
2- Peel the potatoes. Cut them in half then slice each half lengthwise, then into thin half-moon shaped slices.
Step 2: Cook the Potatoes & Onions
1- In a large frying pan, heat up the olive oil on medium heat.
2- Once the oil is hot, add the onion slices and fry for 2 minutes. Then add the potato slices. Spread the potatoes around the pan. Cover and let cook for 15 minutes until the potatoes become soft.
3- Once done, remove the potato and onion slices from the heat and drain from the oil using a sieve. Leave the pan for later (step 4); do not wash.
By the way, you can store the used olive oil and use it a second time.
Step 3: Time for the Eggs
1- Break the eggs and place them in a large bowl.
2- Add the potato and onion slices to the eggs.
3- Season the potatoes with salt, pepper, and cumin before mixing the ingredients.
4- Mix gently all ingredients with a spatula or wooden spoon.
5- Cover the bowl and let rest for 15 minutes for the eggs to set and flavors to blend.
Step 4: Cook the Tortilla
1- Pour the egg mixture in the same pan where you cooked the potato and onion slices.
2- Spread the mixture and cook on high heat for 1 minute, then lower the heat and continue cooking for another 2 minutes.
3- Once the bottom of the tortilla is cooked and the top starts to set, put a plate on top and with a confident gesture flip the tortilla on the plate.
4- Slide the uncooked side of the tortilla on the pan and cook on low heat for 3-4 minutes or until done. Use a spatula to push the edges in and create a nice round shape.
5- Serve the tortilla hot or cold with a salad on the side.
غذاء - Food
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