Today I’m grateful for the opportunity to cook for someone and enjoy a lovely meal…In Spain a “tortilla” is an omelette, not a flat bread you stuff with beans and rice. 😉 A tortilla espanola is the most traditional and basic of these omelettes which are traditionally served as “tapas” or appetizers. I make tortillas as my main dish on days that I don’t feel like making meat but want a non-soy source of protein. Its delicious, easy, quick and impressive looking.
Here’s how I made mine!
- olive oil
- 8 eggs beaten and seasoned with salt and pepper
- 1 large red potato or 1 average sized Idaho potato
- 1/2 medium yellow onion sliced
- Slice potato into small pieces and boil in water until tender
- in a deep frying pan, sautee sliced onions until translucent
- toss in cooked potatoes and lower heat to simmer
- pour in eggs and cover.
- Cook over low heat covered until bottom of omelette is golden.
- Flip and cook on other side until just done.
I served mine with simple roasted asparagus and whole wheat baguette… and red wine of course!!