Caramelized Onion Tortilla Espanola

The word tortilla for many Americans, represent mexican and southern American corn, flour type tortillas. However, for Europeans the word tortilla brings a heavy egg tapa to mind. Tapas, the famous Spanish snacks, have showcased many versions of this potato filled delicacy. To many Americans, this hearty egg snack is considered a breakfast entree rather than a mid day snack- an omelet to be exact. So whether you call it an omelet or a Spanish tortilla, here’s our take on the Tortilla Espanola and no, not the tortillas from Mexico, Tortilla de Espana, or Spain to be exact.

Tortilla Espanola

 

  • 3 eggs
  • 1/2 onion
  • 1/4 tbsp parsley
  • olive oil
  • 1 potato
  • salt & Pepper

 

 

Preparation 

 

1. Beat eggs

2. Bring diced potatoes to a boil

3. Oil pan with olive oil

4. Add onions & Parsley

5. Wait for onions to caramelize

6. Salt & pepper to taste

7. Add potatoes, pour in eggs

8. set to low heat, cover

9. Cook for 2-5 minutes or until eggs have been throughly cooked

10. Serve hot, enjoy your tapas  🙂

 

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