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!

Tags: eggs, omelette, potatoes , salsa, tortilla

Comments (1) Questions (0)

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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!