Spanish Jalapeño Tortilla
Such a beautiful breakfast or brunch ….. actually its a perfect dinner also !
Nothing I love more then a spicy meal add some crispy potatoes and basically its a perfect recipe.
The Spanish tortilla is the North American version of an omelet…… its just packed with potatoes …. crispy potatoes 😍.
1/2 cup olive oil.
2 medium potatoes diced.
1 medium onion diced.
1/2 cup of sharp grated cheese.
1 tsp paprika.
salt and pepper.
Slice the jalapeños in half removing seeds and placing them on a baking sheet with a bit of oil oil on the skins.
Broil until cooked through and crispy on the edges.
Remove let cool and dice.
Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.