Tortillas and Teal

 

 If I thought really hard I would undoubtably be able to think of someway to link this photo of my friend’s puppy (Teal) to the following recipe.  But I’m swamped.  It’s a funny photo and spanish omelettes are delicious. 

Forgive my laziness.  🙂

Spanish Tortilla

(Serves 4)

4 medium floury potatoes, peeled and sliced VERY thinly

1 onion, sliced

50ml olive oil

5 medium eggs

Seasoning

Handful of fresh parsley, chopped

• Heat the oil gently in a medium non-stick frying pan.  Add the potatoes and onions and cook for 20-25 minutes or until soft.  Don’t worry about the potatoes falling apart a little, it adds to the texture of the finished tortilla.
• In a large bowl beat the eggs and season well.
• Drain the potatoes thoroughly and add to the egg mixture.  Add the parsley and combine gently.
• Pour egg and potatoes back into the non-stick pan and cook over a medium low heat for 10 minutes, loosening the sides frequently.
• After 10 minutes place a plate over the top of the frying pan and flip over, removing half cooked tortilla from the pan. 
• Slide the tortilla back into the pan (uncooked side down) and cook for another 5 mins.
• Remove from pan and cool. 

Eat cold or at room temperature.  Keeps well for a couple of days.  Great picnic or packed lunch food. 

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