April 03, 2018

SPANISH TORTILLA

Ingredients:
Potatoes - 4 (400 gms approx)
Olive oil - 1/4 cup
Onion - 1 (chopped)
Capsicum - 1/2 (chopped)
Eggs - 4
Salt - 1/2 tsp
Freshly ground black pepper 
Anchovy fillets - 6 (drained)

Method:

  • Peel and dice potatoes into 1/2" cubes. Pat dry with paper towels.
  • Heat oil in a heavy based frying pan until smoking. Add potatoes in a single layer and cook slowly over medium heat for about 15 minutes, stirring occasionally. They should become only lightly golden (do not allow them to crisp).
  • When tender, remove from pan and fry onion and pepper in pan until tender, about 3 minutes.
  • Beat eggs with salt and pepper. Combine in a bowl with potatoes, onion and pepper.
  • There should be about one tablespoon of oil left in frying pan. If not, add some more.
  • Heat until smoking then pour in egg mixture. Lay anchovies fillets on top.
  • Cook on low heat until most of the egg has set, about 5 minutes.
  • To cook egg on top, pop pan under broiler (grill), leaving the handle to stick out if it isn't heat proof.


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