Spanish Food and Drink Ideas

Egg Tortilla

This is very good when eaten hot and can be served for lunch, supper, or even cut into small pieces and served as tapas. It can be taken at breakfast also between bread as sandwich.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• Olive oil - 200 ml
• Finely Sliced Potatoes - 500 gm
• Finely Chopped fresh parsley - 2 tbsp
• Sliced Onions - 2
• Eggs - 6
• Salt & pepper to taste

Method:

Cook onions along with potatoes in a frying pan adding olive oil. Cook for ½ hour until the potatoes are soft. Do not deep fry the potatoes in the oil . Once the potatoes are cooked take them out in to a bowl. Add salt and pepper to taste.

In a small bowl add the eggs and beat them well. Add the potatoes, onions, salt & pepper, chopped parsley. Add the egg to a tawa (or flat frying pan), add some oil. Cook for 5 mins with a lid on. Turn the omelet on to the other side and fry for 2-3 mins. Serve hot.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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