The Spanish tortilla is completely different from the Mexican. Simply put, this is an omelet with potatoes and other vegetables. Add meat products as desired. This is a fairly hearty dish and easy to prepare.
Ingredients:
- 8 chicken eggs;
- 4 potato tubers;
- 1 onion;
- ½ cup green peas;
- 1 bell pepper;
- 8 tablespoons olive oil
- pepper, salt to taste.
Preparation:
- Wash and peel potatoes. Cut into thin slices. To do this, it is better to use a combine, if there is none, then a shredder with a mandolin attachment.
- Peel the onion and cut it into thin half rings. Add it to the potatoes. Pour 3-4 tablespoons of olive oil here, sprinkle with salt and pepper. Mix.
- Put a frying pan on the fire, pour olive oil into it. After the oil has warmed up, put the potatoes and onions in the pan, cover with a lid. Fry for 15 minutes, stirring occasionally.
- Wash the pepper, remove the seeds and cut into thin half rings. Drive 8 eggs into a deep container and beat with a whisk until smooth. Then add green peas (can be frozen), chopped bell peppers, salt, ground pepper and fried potatoes with onions to the eggs. Mix everything well.
- Heat the skillet with olive oil again. Put the resulting mixture of eggs and vegetables on it. Cover the pan, make the fire weaker. Fry until omelet is done, then remove the lid. Put a large-diameter plate instead.
- Turn the pan over, holding the plate firmly. Your tortilla will be on the plate.
- Cover the pan again with olive oil and return with the tortilla, following the same procedure. Fry for a couple of minutes on the other side.
- Serve with tortilla, pre-cut into portions. Can be served with a light salad.
