Tortilla Espanola/Spanish Omelette

One of the main cuisines of Spain is Andalusian cuisine. During our visit to Andalusia in every city we went to Tortilla Espanola was served as a main course for breakfast.It is also called Tortilla de Patata or Potato Omelet. Itis delicious, easy to make and quite filling too.Try it for breakfast and brunches or for a light dinner.

Ingredients:

• 4 large potatoes
• 3 tablespoons grated onions
• 5 tablespoons olive oil
• 4 eggs
• salt and pepper to taste
• 2-3 green onions (finely chopped)
• 1 tablespoon chopped parsley

How To:

In a large frying pan , heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper and add to pan. Cook until golden brown and crisp. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

Add the finely chopped green onions and parsley. Break eggs into a medium bowl, beat eggs together with salt and pepper until well combined. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until golden brown and eggs are set. 

Bon Apetit!

 

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