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No, this is not a Mexican dish. In Mexico a tortilla is a fried cornmeal or flour pancake. In Spain a tortilla is an omelet, turned once in the pan, and then served in wedges like a pie. Any number of fillings can be used once you master the trick of turning the tortilla.
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What You Need:
(To Serve: 4 as a dinner or 8 as tapas)
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½ pound red-skinned potatoes, cooked but still firm, unpeeled and sliced
1 medium yellow onion, peeled and sliced
2 cloves garlic, peeled and chopped tablespoons olive oil
6 eggs
Salt and freshly ground black pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Heat a 10-inch lined frying pan and saute the potatoes, onion, and garlic in the oil. Beat the eggs with a bit of salt and pepper and pour over the hot vegetables.
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2. Using a wooden spatula, raise the edge of the omelet so that the uncooked top can flow under the omelet. Cook for about 5 minutes on medium heat.
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3. Place a plate over the top of the pan and invert both plate and pan so that the omelet comes out upside down. Slide it back into the hot pan to cook the second side. Cook for about 2 more minutes.
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