“Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes”. – Louisa May Alcott
A tortilla is a Spanish omelet, its thicker and more firm than any other omelet. It can be cut into clean wedges, like pizza, when you serve it. It’s a complete meal served with a juicy Green Salad( the recipe is on our blog). This recipe has two of my most favourite, versatile ingredients…eggs and potatoes. I believe if you have one or both of them at home, you can come up with something yummy, nutritious and filling for your family. Weekend is here and so is another All-Day-Weekend-Recipe.
For Potato and Onion Tortilla:
3/4 cup olive oil
4 large potatoes, peeled and thinly sliced
2 onions,thinly sliced
Salt and freshly ground pepper
This Is What You Do:
To make potato and onion tortilla place a large non-stick pan over medium-low heat,warm about 6 tablespoons of olive oil. Add half of the potatoes and cook covered for about 15 minutes, turning often. Repeat with the other half, when done, remove from the pan and season all the potatoes with salt and pepper. Add more oil to the remaining oil in the frying pan and sauté the onions until tender. Toss the onions in the bowl with potatoes. Beat the eggs in a bowl and lightly season with salt and pepper because we have already added salt and pepper to the potatoes. Remove excess oil from the pan,there should be only 1-2 tablespoons oil in the pan. Reduce the heat to low, mix the beaten eggs with potatoes and onions and pour into the frying pan. Cook until golden on the bottom. Wear cooking gloves and invert a plate over the pan, holding the pan and the plate firmly together, invert the pan and lift it off. Add 1-2 tablespoons of oil to the pan and slide the omelet back to the pan, browned side up. Cook until golden brown on the bottom.
Cut into wedges,serve with grilled bread or Green Salad.