Cilantro Tortilla
Breakfasts • Spanish
Description
A classic Spanish omelet, the secret of which lies in slicing the potatoes very thinly. Typically, the tortilla is served flipped over, which requires placing the skillet upside down on a large plate and giving the back a few taps. After this, the tortilla will effortlessly slide onto the plate.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Butter 0 oz
- Cilantro 1 bunch
- Vegetable Oil 0 fl oz
- Onion 1 head
- Chicken Egg 6 pieces
- Potato 20 oz
Step-by-Step Guide
Step 1
Peel the potatoes and slice them into thin round rounds.
Step 2
Slice the onion into half-rings and sauté in a deep skillet with a mixture of vegetable and butter until softened. Then, add the potatoes to the same skillet and continue frying the vegetables until the potatoes are soft but not fully cooked.
Step 3
In a deep bowl, whisk the eggs with salt and pepper. Transfer the partially cooked potatoes with onions from the skillet to the bowl and mix the vegetables with the eggs and pre-chopped cilantro.
Step 4
Pour the contents of the bowl back into the skillet and place it on the stove for five minutes. During this time, preheat the oven to 355°F and transfer the skillet there. Allow the tortilla to brown for three to four minutes.
Step 5
Remove from the oven, slice, and serve with white bread spread with olive oil and crushed garlic.
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