SPANISH TORTILLA
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs of waxy potatoes (thinly sliced)
- 2 Tbsp of canola oil
- 1 medium-size onion (chopped)
- 2 cloves garlic (minced)
- 1 green bell pepper (seeded and diced)
- 2 to matoes (seeded and chopped)
- 1 oz canned corn
- 6 eggs (beaten)
- 2 Tbsp chopped fresh parsley
- Salt and Pepper to season
Instructions
- 1
Par boil the sliced potatoes in some water (enough to cover the potatoes) for 5 minutes. Turn off heat. Drain water and set aside
- 2
Heat oil in an oven-proof non-stick skillet. Add in onions and garlic. Cooked until they are soft
- 3
Add in potatoes and saute until they are brown. Add in tomatoes, corn and bell peppers. Season with salt and Pepper to taste
- 4
Pour in the egg mixture into the skillet, covering the entire skillet. Let it cook for 8-12 minutes until the bottom side of the egg harden and settle. Sprinkle with fresh chopped parsley and turn off heat
- 5
Preheat the broiler and finish cooking the spanish tortilla in the broiler for 5-7 minutes
- 6
Remove from the broiler and cut into wedges or squares