Tortilla Canaria
The tortilla canaria (Spanish for Canary Islands omelet) originated in Spain's Canary Islands, an island chain to the southwest of Spain and off the western coast of Africa. Canary Islands cuisine fuses Spanish cooking traditions with those of Africa, Latin America and the Guanche people who were original inhabitants of the Canaries. Also, it utilizes local fish, fruits and vegetables. The traditional recipe, shown below, calls for an omelet filled with sauted tomatoes, onions and garlic, seasoned with tarragon, parsley, salt and sometimes basil. Variations can include rice and a wide variety
Source and licence
"Tortilla Canaria" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tortilla_Canaria, revision 4525559), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tortilla_Canaria&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525559
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 150 grams yellow onions, diced
- 2 cloves garlic, chopped
- 1 teaspoon parsley
- 1 teaspoon tarragon
- 300 grams tomatoes, diced
- Salt to taste
- 6 eggs, scrambled
Method
- Sauté the onions and the chopped garlic in olive oil with the parsley and tarragon until the garlic is slightly brown.
- Add the tomatoes and salt. Sauté until the tomatoes are tender. Remove from heat.
- Make two open omelets from the scrambled eggs.
- Place the cooked vegetables into the center of each omelette and fold them over.
- Serve hot.