Potato Tortilla

by Maryam on January 30, 2010

Did you face a situation where you had to try a new recipe and make your modifications in the same time? what will you feel if you are doing that for someone who is very hungry at that moment? These two questions put me under pressure the day I faced them! It is such a relive when you can answer them with a delicious and tasty dish at the end.

A few days ago my sister asked me to prepare a special dinner for her. She was carving for a meal that contains eggs, garlic, and fried potatoes as main ingredients. Therefore, I started to search my cooking books without expecting to find what she wanted exactly. While flipping the pages of 365 main courses cookbook, I found a similar recipe for what she wanted. Not exactly the same, but with some modifications I’ll get the same results, as I can imagine.

Potato and Onion Tortilla with Broad Beans recipe was the original start for this Potato Torilla I have created. The most irritating thing while making my experiment was making modification for something I’d never tasted before! The second irritating issue, my sister was hungry; so if the dinner appeared to be not that good that will not be comforting at all.

I tried my best to imagine every flavor when it combined with the others. Tried to take hints from every smell. It was challenging especially if you are cooking for someone else. The good news was that the result was a delicious one.

Potato Tortilla

Adapted from 365 main courses cookbook.

Ingredients

3 tablespoon olive oil

2 spanish onions, thinly sliced

300 g waxy potatoes, cut into 1/2 inch dice

3 tablespoonschopped fresh parsley

2 large eggs

3 medium garlic cloves chopped

salt and pepper

Making the Tortilla

Heat 2 tablespoons of the oil in a deep 9 inch non-stick frying pan. Add the onions and potatoes and stir to coat. Cover and cook gently, stirring frequently, for 20-25 minutes, until the potatoes are cooked and the onions collapsed. Do not let the mixture brown. Add the chopped garlic cloves and the fresh parsley. Stir till the parsley tender.

Meanwhile, beat the eggs with salt and pepper. Pour over the potatoes and onions and increase the heat slightly. Cook gently until the egg on the base sets and browns, gently pulling the omelette away from the sides of the pan and tilting it to allow the uncooked to run underneath.

Invert the tortilla on to a plate. Add the remaining oil to the pan and heat until hot. Slip the tortilla back into the pan, uncooked side down, and cook for another 3-5 minutes to allow the underneath to brown. Slide the tortilla out on to a plate. Divide as you like, and serve warm rather than piping hot.