From c4d33466fb0c8a77b39472cd211fab5ceb9100a7 Mon Sep 17 00:00:00 2001 From: medusa Date: Fri, 16 Aug 2024 03:47:48 +0000 Subject: [PATCH] =?UTF-8?q?Add=20food=5Frelated/tortilla=5Fespa=C3=B1ola.m?= =?UTF-8?q?d?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit --- food_related/tortilla_española.md | 34 +++++++++++++++++++++++++++++++ 1 file changed, 34 insertions(+) create mode 100644 food_related/tortilla_española.md diff --git a/food_related/tortilla_española.md b/food_related/tortilla_española.md new file mode 100644 index 0000000..919e09d --- /dev/null +++ b/food_related/tortilla_española.md @@ -0,0 +1,34 @@ +# Authentic Spanish Tortilla (Tortilla Española) + +For an 8-9 inch skillet + +## Ingredients: +- 4-5 large eggs +- 1/2 pound (225g) potatoes, peeled and thinly sliced +- 1 small onion, thinly sliced +- 1/4 cup (60ml) extra virgin olive oil +- Salt to taste + +## Instructions: + +1. Heat 3 tablespoons of olive oil in your 8-9 inch skillet over medium-low heat. + +2. Add the sliced potatoes and onions. Cook gently, stirring occasionally, for about 10-15 minutes until the potatoes are tender but not browned. + +3. Remove the potatoes and onions with a slotted spoon and drain on paper towels. + +4. In a large bowl, beat the eggs and add a pinch of salt. + +5. Gently mix the cooked potatoes and onions into the beaten eggs. Let sit for 10 minutes. + +6. Clean the skillet and heat 1 tablespoon of olive oil over medium heat. + +7. Pour in the egg and potato mixture. Cook for about 4-5 minutes, until edges start to set. + +8. Cover the skillet with a plate and carefully flip the tortilla onto it. + +9. Slide the tortilla back into the skillet, uncooked side down. Cook for another 2-3 minutes. + +10. Remove from heat, let cool slightly, then slide onto a serving plate. + +Serve warm or at room temperature, cut into wedges. \ No newline at end of file