Mi Tortilla Española

By • May 13, 2010 • 1 Comments



Serves 2

  • 2 large potatoes (yukon gold are best)
  • 1 yellow onion
  • 6 eggs
  • 1 bunch cilantro
  • 1 clove of garlic
  • dashes chile flake
  • 3 tablespoons olive oil
  • dashes sea salt
  • 1 lemon
  • 2 tablespoons capers
  1. Firstly: slice your potatoes and onions very thin. If you have a mandolin, then all the better. In a large saute pan, heat enough olive oil to coat the pan. On a medium to high heat, add your potatoes and onions.
  2. Meanwhile preheat your oven to 350 degrees. You want your potatoes to get really crispy and brown. It takes about 5 minutes, then cover and let them cook another 5 minutes till fork tender. In a bowl, whisk your eggs till smooth. Then slowly add eggs to the saute pan. Put the saute pan with eggs and potatoes in the oven and bake for about 5 minutes depending on thickness. Non-stick pans are definitely ideal for this.
  3. For salsa verde. Chop one small clove of garlic very fine. Add a pinch of chile flakes and sea salt, then the zest of one lemon and the juice of one half. Add two tablespoons of capers and a handful of finely chopped cilantro (any herb is fine, cilantro, oregano, basil, mint). Mix thoroughly and add 3 tablespoons of olive oil. Taste, taste, taste. Season to your liking. Its a great sauce that can be made a variety of different ways and can be put on anything to brighten up a dish. It's great on grilled fish, vegetables, egg dishes, and pasta salads. Finish with the salsa verde on top of the tortilla and some shaved Parmesan as well. Delish!
Jump to Comments (1)

Tags: eggs, omelette, potatoes , salsa, tortilla

Comments (1) Questions (0)

Default-small
Default-small
Christine-28_small(1)

about 4 years ago cheese1227

I love a Spanish toritilla. It's one of those dishes you can serve at a dinner party that lets the vegetarians at the table know they were not simply an after thought. Grill some chorizo and the meat eaters are happy too!