Sylvia’s Tortilla Espanola

In honor of the Champions League final (Atletico Madrid v Real Madrid!) this weekend, and the World Cup (go Espana!) this Summer, I’m sharing one of my favorite tapas recipes.  It’s easy to make, and fun to share at a party.  Tortilla is a great potluck dish, as it can be served hot, warm or cold, and is vegetarian and gluten-free.  You can add meat and veggies to it if you like – it’s a versatile dish.  I make sure to add lots of spices to this Spanish potato omelette so that it pops with flavor.  Enjoy!

Total Time:  45 min
Prep:   15 min
Cook:  30 minYield:  4 meal-size servings or 20 appetizer-size servingsIngredients:

1/2 cup La Criolla olive oil
5-6 large potatoes, thinly sliced*

1 Tbsp La Criolla Adobo

1 Tbsp La Criolla Complete Seasoning
1 small  white onion, sliced
6 eggs, scrambled in a large bowl

1 Tbsp La Criolla Taco Seasoning or La Criolla Fajita Seasoning (use latter if you prefer hot)
2 to 3 tablespoons La Criolla olive oil

*If you’re in a rush, you may substitute real potatoes with bag of low-fat potato chips to make it the Valenciana way.

More variations:  add chunks of ham and/or sliced roasted red peppers (or any peppers/veggies you like).

Health tip:  Add La Criolla turmeric to add natural color and for an anti-inflammatory boost.

Directions:

In a large skillet over medium heat, add the olive oil.

Once the oil is hot, add the potato slices, seasoned with Adobo (garlic and pepper blend) and Complete Seasoning (herb blend with chicken bouillon), and onion, making sure they are well-covered by the oil; add more oil if necessary.

Cook for 30 minutes until the potatoes and onions are tender but not soft.

Remove the potato-onion mixture and drain the oil (save reserve for later) and add the potato-onion mixture to the eggs, seasoned with Taco Seasoning (I like adding this to my eggs for hint of color and touch of chili pepper) or Fajita Seasoning.

Let sit for 10-15 minutes

In a deep nonstick skillet, add the reserve olive oil and heat over medium heat.

Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 7-10 minutes, until the top of the omelet starts to set.

Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate.

Immediately slip the uncooked side back into the pan.

Cook for another 4 to 5 minutes, until the other side is a very light brown.

Remove the omelet from the pan to a plate and cut into 4 wedges or bite-size appetizer portions.

Serve hot, warm, or cold.  Enjoy!

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