Take Me to Spain Tortilla Espanola #5FIX |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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5-Ingredient Fix Contest Entry. This Spanish-style tortilla is a delicious potato & egg omelette. The beauty of this dish is in its simplicity. Here, it's served as an appetizer with garlic aioli. Ingredients:
1/2 cup olive oil |
1 (20 ounce) package simply potatoes diced potatoes with onion |
8 eggs |
2 teaspoons kosher salt |
1 cup prepared garlic aioli |
Directions:
1. Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat. Add the potatoes and cook for 15 - 20 minutes, stirring often, until the potatoes are soft. Transfer the cooked potatoes to a plate.
2. Crack the eggs into a large bowl. Add the salt. Whisk until combined. Add the potato mixture to the eggs and stir until combined.
3. Heat the remaining 1/4 cup olive oil in the pan over medium heat. Pour the potato/egg mixture into it. Cook for 5 - 8 minutes, until the the bottom is golden brown. Place a large plate over the pan and carefully flip the tortilla. Gently slide the tortilla back into the pan. Cook for 5 - 8 more minutes, until golden brown.
4. Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces. Serve with garlic aioli for dipping.
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