Tortilla De Patatas for 2 |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 2 |
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When it gets close to grocery shopping day and the larder is almost empty, you can come up with some good meals with limited ingredients. Use the best quality olive oil for this. Perfect for a light dinner entree. Serve with French baguette or rolls and a crisp salad; fresh fruit on the side. I also like serving this with Garlic Baked Tomatoes if I don't feel like throwing a salad together. Ingredients:
1 -2 tablespoon olive oil (for frying) |
2 small yukon gold potatoes, very thinly sliced, your choice to peel (or any thin skinned, not high starch potato will work) |
1/4 cup yellow onions or 1/4 cup red onion, minced |
1 garlic clove, peeled and finely minced |
3 large eggs |
salt and pepper, to taste |
2 tablespoons fresh parsley, chopped (not dried) |
spanish smoked paprika, for garnish |
2 lemon wedges, for garnish |
Directions:
1. Heat up the olive oil in a large skillet on medium-low heat.
2. Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
3. In the meantime whisk together the eggs, and a dash of salt and pepper.
4. Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
5. Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
6. Remove from heat and season with salt and pepper.
7. Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
8. Can be served warm or at room temperature.
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