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Tortilla Española

A tortilla española (or Spanish omelette) is a mixture of fried potatoes and onions set in eggs, fried to make a dish somewhat akin to a quiche which may be eaten like a pizza. The following recipe makes a 10-inch (25 cm) omelette that will feed from one to four persons.

Source and licence

"Tortilla Española" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tortilla_Espa%C3%B1ola, revision 4517812), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tortilla_Espa%C3%B1ola&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 4517812

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

Method

  1. Heat the garlic and a small amount of oil in a 10-inch frying pan until garlic is browned.
  2. Add the rest of the oil and heat to about 375°F (200°C).
  3. Cube or slice the potatoes and coarsely chop the onion; add to hot oil and fry until brown.
  4. Strain the potatoes, onions, and garlic and reserve about 2 tablespoons oil.
  5. Beat eggs in a separate bowl.
  6. Add potatoes, onions, and garlic to beaten eggs and allow to sit for about 15 minutes.
  7. Put reserved tablespoons of oil in original 10-inch frying pan and place over low-medium heat.
  8. Add egg/potato/onion/garlic mixture to frying pan; fry, lifting up edges of tortilla española to allow uncooked egg to run underneath and cook.
  9. Serve after cooked as a pizza with your choice of toppings: salsa, sour cream, shredded cheese, chives, etc., are all very good choices.