Spanish Tortilla

Let’s savour the gems of the earth — potatoes! These delightful potato cubes are reminiscent of a frittata. Delicious when served warm or cold.

4 medium-size Yukon Gold potatoes, peeled and cut into 1/2 -inch (1 cm) slices
3 Tbsp. (45 ml) olive oil
1 large onion, roughly chopped
2 cloves garlic, finely minced
1/2 cup (125 ml) flat-leaf parsley leaves, chopped
6 eggs
Salt and fresh-ground pepper

Place potato slices in large pot; cover in cold, salted water and bring to a boil. Boil for about five minutes, drain and set aside.

Heat olive oil in large, deep fry pan. Add onion and garlic and saute until onion has softened and is opaque. Add potatoes and parsley to pan potatoes and stir gently to combine. Cook for about five minutes, pressing down into pan.

Whisk eggs with 1 tsp. (5 ml) each of salt and pepper. Pour evenly over potatoes. Cover and cook over medium heat for about 20 minutes or until eggs are set. Slide onto a serving plate and serve warm or cold.

Serves 4 to 6.

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