Mid-day Meal!

Spanish Tortilla

  • 2 1/4 lbs waxy potatoes, thinly sliced
  • 4 tbsp vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 green bell pepper, diced
  • 2 tomatoes, seeded and chopped
  • 12 ounce canned corn, drained
  • 6 large eggs, beaten
  • 2 tbsp chopped fresh parsley salt and pepper

Parboil the potatoes in a saucepan of boiling water for 5 minutes. Drain well. Heat the oil in a large skillet, add the potato and onions, and sauté gently for 5 minutes, stirring constantly, until the potatoes have browned. Add the garlic, diced bell pepper, chopped tomatoes, and corn, mixing well. Pout in the eggs and add the chopped parsley. Season well with salt and pepper. Cook for 10-12 minutes, until the underside is cooked through. Remove the skillet from the heat and continue to cook the tortilla under a preheated broiler for 5-7 minutes or until the tortilla is set and the top is golden brown. Cut the tortilla into wedges or cubes, depending on your preference, and serve with salad. In Spain tortillas are served hot, cold, or warm.

– Cooking with Potatoes, Jenny Stacey