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Here are the ingridients that are needed to serve a perfect Tortilla Española (Spanish Omelet):
- Use 5 each of medium potatoes, thinly sliced.
- Provide 1 each of large white onion, chopped.
- Provide 5 each of eggs, scrambled.
- Provide 1/2 cup of vegetable oil.
- You need 2 tbsp of extra-virgin olive oil.
- Take 1/4 tsp of salt.
Ready with the ingridients? Below are the steps on serving Tortilla Española (Spanish Omelet):
In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Adapted from Penelope Casas The Foods and Wines of Spain I have made this dish previously, but a good tortilla is worthy to be blogged again. I remember a short conversation I had with Dan Hunter. You absolutely cannot leave Spain without trying its famous tortilla española (Spanish omelette), a simple but undoubtedly quintessential part of Spain's gastronomy. Served hot or cold, as a meal or as a tapa, on its own or in a sandwich, the tortilla española is.
Recipe : Tortilla Española (Spanish Omelet)
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