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Whole fillets of the elusive white-fin Bonito carefully packed in olive oil. Perfect for topping salads, making an unbeatably-rich sandwich, and for stuffing piquillo peppers.
Size: 4oz/111g net
Origin: Galicia, Spain
SF016
$8.25
Recipe - Tortilla Espanola (Potato and Egg Omlette)
Ingredients
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1 Yellow Onion
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4 Potatoes, skinned (preferably red or gold)
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Olive Oil for frying
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6 Eggs
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Mediterranean Sea Salt (to taste)
Prep Time/ Cook Time
10 minutes prep, 20 minutes cooking on the stovetop
Instructions
Chop the potatoes and onion into 1/2" cubes. Pour enough olive oil into a 8" or 10" frying pan to just coat the bottom. Heat over a low flame. Fry the onions and potatoes until the potatoes are just tender when poked with a fork. Crack the eggs into a mixing bowl and whisk together until the white and yolk are thoroughly mixed. Pour the egg mixture into the pan containing the onion and potato mixture. Cook under low to medium heat until the edges and the top are no longer liquid. Flip the tortilla by placing a lightly oiled plate face down on top of the pan and carefully flip the tortilla out of the pan. Next you slide the tortilla, uncooked side down, into the skillet and cook for three-to-five more minutes. Served straight off the stove, room temperature, or cold. Tortilla Espanola makes a great tapa, afternoon snack, or even a light dinner
Buy everything that you need for this recipe with one click:
Add With One Click: Olive Oil and Sea Salt
Buy individual products that you'll need to make this recipe:
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Set of 2 pre-filled wear-resistant grinders containing gourmet coarse salt with herbs, along side pure telicherry peppercorns.
Size: 4oz/115g net
Origin: Barcelona, Spain
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Hand-thrown Ceramic and Hand Painted in the Old-Spanish Tradition.
Size: 10 inches across
Origin: Cordoba, Spain
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Hand-thrown Ceramic and Hand Painted in the Old-Spanish Tradition.
Size: 10 inches across
Origin: Cordoba, Spain
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