Recipes

 Tortilla Español







 

6 eggs

5 red potatoes sliced thinly

1/2 package of bacon chopped

1 jalapeño pepper seeded and chopped

1 quarter red onion chopped

3 cloves garlic minced

1/4 cup of heavy cream

1 1/2 teaspoons coarse sea salt

teaspoon black pepper

4 tablespoons olive oil

Boil your potatoes until they easily break when poked by your fork. In medium saucepan add bacon and cook until crispy, then remove and place onto a paper towel lined plate. Add garlic, onions, peppers, potatoes (being careful not to break them) salt and pepper too the bacon grease and cook for less than a minute. In medium bowl mix the eggs and heavy cream together. Let the garlic, onions ext. sit for a few minutes until cool, then fold into the egg mixture and let stand for a minute. Heat olive oil in the sauce pan and add egg mixture. Cover and cook for about 12 minutes on low heat then let stand for another 5 minutes without any heat.

Take a flat plate and flip the egg mixture onto your plate. Slide uncooked side back into the pan and cook on medium heat for 5 minutes. Flip the tortilla back to its original side and cut into slices.

This plate brings me back to Salamanca, Spain. Also known as a pincho or tapa, this dish is served at most local restaurants. For only 3 euros, you can have a nice bite to eat and get a nice buzz going on too! Many places will serve you a small plate of food with a caña (small beer) or glass of wine for only 1 euro!