Crispy, fried potatoes and eggs make up this popular Spanish Omelette (Tortilla) recipe, perfect for picnics, parties, bbq’s, or your traditional Tapas menu! Upgrade your omelette!
This tortilla has been in my life for as long as I can remember. It was with me at breakfast times when I couldn’t look at another bowl of cereal, with us at family barbecues and picnics, with me through breakups, and saved me from eating plain eggs AGAIN when I couldn’t stomach any more plain, scrambled eggs.
Normally, a typical tortilla is made first by deep frying the potatoes in 1 – 2 cups of oil, depending on how many potatoes you are using. My mother, however, has managed to cut this amount down to ½ a cup, which gives exactly the same crisp and golden results, with half the fat! So long as you use a good quality nonstick pan to prevent sticking, ½ cup is the perfect amount of oil. Thanks mama! Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares. Your guests will LOVE this!
For more omelette recipes with an international flair, try this Caprese Frittata! … Read More
