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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Size: 8.8oz/250g
Origin: Murcia, Spain
AL006
$19.49
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
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This extra virgin olive oil is extracted from mature olives. It is very subtle on the nose, highlighting its mature undertones, and is especially sweet on the palate.
Size: 8.45fl.oz/250mL
Origin: Cordoba, Spain
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Combined with traditional Mediterranean herbs like rosemary, summer savory, marjoram, thyme and oregano, this salt is perfect for seasoning and refining numerous dishes, cold and warm.
Size: 5.3oz/150g
Origin: Mallorca, Spain
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