If your palate appreciates fine, Spanish cuisine, then you know how spaniards love their eggs. Pedro J Torres has a passion for authentic spanish recipes, and shares this great, easy recipe with you today.
Traditional tortilla espanola only has 4 main ingredients but you can take the flavor of this recipe up a notch with slow cooked vegetables to top the delicious flavor.
For this recipe, you’ll need these ingredients:
- 8 Large eggs
- 4 Tablespoons of olive oil
- 1 Teaspoon of salt
- ½ Jar of pisto
Crack the eggs being careful not to get any shells in the bowl. Mix together the salt once all eggs are cracked. Taking the jar of pisto, spoon about half the the jar into the mixture. During this process, be careful not to scoop out the extra oil from the pisto jar. Stir for a few minutes until it’s thoroughly mixed together.
Add the heat! Take 2 tablespoons of oil and heat in a small pan on medium heat. Your best bet here is to use a saute pan. Once the pan is hot, add the egg mixture and use a wooden spoon to stir ensuring that the eggs don’t stick to the pan. Continue to stir the eggs in a circular motion as they cook in order to keep the eggs loose in the pan. As soon as the eggs are almost done cooking, reduce the heat to a low setting and let cook for approximately one minute.
Your tortilla is almost ready. Place a plate over the pan and flip upside down so that the raw side of the tortilla is resting on the plate. Add the remaining oil back to the pan and place the raw side of the tortilla down on the pan to cook. This time, only cook for about a minute until the underside of the tortilla is done. It should be creamy, and slightly runny in the middle of the tortilla.
Once your tortilla is done, you’ll want to slide it back onto the plate. You can choose to garnish this recipe with slow cooked vegetables, basil or thyme leaves.