• The MS Cookbook

Tortilla Española

We make a Tortilla Espanola whenever we go on a hike or a picnic. It’s easy to make and tastes great at any temperature. I cut it in slices and put it into a container and carry a bit of hot sauce in a small jar with us in a separate bottle. NOTE: If you have never flipped a tortilla it may take some practice. You need to put a plate on the pan and then, using two oven mitts, you need to hold onto the side of the pan and flip the tortilla into a large plate. After it is on the plate you out a little more oil on the pan and gently slide the tortilla back into the pan so it can cook on the other side on a low flame, until its golden brown. INGREDIENTS 6 Eggs 4 medium Potatoes

1 Onion 2-4 cloves Garlic 1⁄2 tsp Cumin 1⁄4 tsp Salt 1⁄4 tsp Black pepper

Olive oil Olives (optional)

1) Cut the potatoes about a 1⁄4 inch thick, and a 1⁄2 inch wide.

2) Steam the potatoes in double boiler, or steamer, until soft

3) Dice up the onions and garlic, and season them with cumin, turmeric, salt and pepper.

4) In a separate pan sauté the onions and garlic in olive oil.

5) Mix the eggs in a bowl.

6) Add the soft potatoes and onions gently to the mix to make your tortillas. If you want olives, add them here.

7) Heat up the pan again and add more olive oil.

8) When the pan and oil are hot, add the tortilla mixture.

9) Cover the pan and let the tortilla simmer.

10) When the bottom part of the tortilla is cooked, flip the tortilla in the pan to let the other side cook until brown. Be careful not to ip the tortilla to early, they are fragile and can break easily

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