Tortilla is a traditional Mexican dish, although some consider it to be purely Italian. The confusion has arisen due to the similarity of the names. The Mexican tortilla is a taco with a filling (sometimes quite spicy), while the Italian tortilla is more like an omelet with vegetables.
Basic Italian Tortilla Recipe
To make 4 servings of Italian tortilla, you will need the following food set:
- 6 eggs;
- 1 large onion;
- 3 potato tubers;
- 0.5 tsp ground paprika;
- 2 small pods of hot pepper;
- 1 bunch of parsley;
- 3 tbsp. vegetable oil;
- 2 cloves of garlic;
- salt to taste.
Peel and wash onions, garlic and potatoes. Cut the potato tubers into thin circles. Chop the onion in half rings, chop the garlic with a knife. Wash hot peppers, remove stalks and seeds, then cut into thin strips.
Tortilla is served both hot and cold and is suitable for both breakfast and dinner.
Dip the potato mugs in boiling water and cook for 3-4 minutes, then discard them in a colander.
Heat 2 tablespoons in a skillet. l. vegetable oil. Fry boiled potatoes and onions in it, when the vegetables acquire a golden hue, add chopped garlic and strips of hot pepper to them. Cook the vegetable mixture for about 5 more minutes. Transfer the prepared vegetables to a bowl and season with ground paprika.
Chop the parsley. Beat eggs, add parsley and salt. Grease a roasting pan with oil and place vegetables in it. Pour the egg mixture over the vegetables and bake in an oven preheated to 180 ° C for about 20 minutes. When serving, fold the resulting flatbread in half and garnish with herbs.
Tortilla with tomatoes and corn
The tortilla prepared according to this recipe turns out to be unusually juicy and aromatic. To prepare 4 servings of a meal, you will need the following products:
- 200 g of potatoes;
- 4 eggs;
- 200 g of fresh tomatoes;
- 100 g frozen corn;
- 60 ml of olive oil;
- half a pod of red sweet pepper;
- half a pod of green sweet pepper;
- 3 cloves of garlic;
- 1 tsp sea salt;
- 20 g of parsley;
- ground black pepper to taste.
Peel the potatoes and cut them into thin slices. Now fry the potatoes in vegetable oil for about 8-10 minutes so that they become soft, but not completely cooked.
Cut the pepper into cubes and add to the potatoes. Peel the garlic, pass through a press and combine with pepper and potatoes. Scald the tomatoes with boiling water and peel them, then cut them into small cubes. Add the tomatoes to the rest of the vegetables, add the frozen corn to the skillet and cook for another 5-7 minutes over medium heat.
When serving tortilla, it is customary to cut into portions and sprinkle with herbs. This dish goes well with fresh vegetables and cheese.
Beat the eggs in a separate bowl. Chop parsley finely and add to the egg mixture. Salt. When the potatoes are completely cooked in the skillet, pour the egg mixture into the skillet and cover. After the tortilla is underneath, turn it over and fry on the other side.
If your pan has a removable handle, you can put the tortilla in an oven preheated to 180 ° C immediately after adding the egg mixture and bring it to readiness for a few minutes.
