In gratitude for the recent potato bounty and reflecting our dedication to sustainability, we are thrilled to share a flavorful recipe that one of our followers shared with us. This dish not only utilizes our recent potato donation efficiently but also brings a taste of international cuisine to our community, fostering a sense of cultural appreciation and unity.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 large potatoes, thinly sliced
- 4 cloves garlic, minced
- 6 eggs
- 1/3 cup freshly chopped parsley
- Salt and pepper to taste
- 1/4 tsp smoked paprika (optional)
Instructions:
- Heat olive oil in a oven-proof skillet over low heat and add chopped onions and potatoes to the skillet. Sprinkle with smoked paprika. Sauté until tender.
- Add minced garlic and sauté until fragrant (1-2 minutes).
- In a bowl, whisk together eggs, freshly chopped parsley, salt, and black pepper.
- Pour the egg mixture over the potatoes in the skillet.
- Cover the skillet with a lid or foil. Ensure the mixture is 1.5-3 inches tall.
- Cook until the egg is cooked over halfway through. The top will still be runny.
- Slide the skillet into the preheated oven. Bake until omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelet should come out clean.
- Cut into 6 triangles and serve.
Savor the flavors of Sevilla with this traditional Tortilla Española recipe!
Thank you Karina!