Online Round 2 - Spanish Tortilla

Name: Online Round 2 - Spanish Tortilla
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 Tbsp canola oil; 5 eggs; 2 Tbsps chopped fresh basil leaves; 1 pinch Pinch salt and fresh ground black pepper; 4 servings Salt and fresh ground black pepper; 118 milliliters milk; 1 Tbsp olive oil; 2 plum tomatoes, diced; 237 milliliters potatoes, reserved from Barcelona Potatoes recipe, chopped

Online Round 2 - Spanish Tortillan is an European hor d'oeuvre. One portion of this dish contains roughly 9g of protein, 13g of fat, and a total of 205 calories. This recipe serves 4. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 21 minutes. A mixture of olive oil, eggs, milk, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Egg

Milk

Equipment you will use

Bowl

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Oven

Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes.

Ingredients you will need

Potato

Egg

Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes.

Equipment you will use

Frying Pan

Oven

Remove from the oven to a cutting board and let cool for 5 minutes.

Equipment you will use

Cutting Board

Oven

Cut into wedges and transfer to a serving platter.

Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.

Ingredients you will need

Tortilla

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1Tbsp

canola oil 5

eggs 2Tbsps

chopped fresh basil leaves 1pinch

Pinch salt and fresh ground black pepper 4servings

Salt and fresh ground black pepper 118milliliters

milk 1Tbsp

olive oil 2

plum tomatoes, diced 237milliliters

potatoes, reserved from Barcelona Potatoes recipe, chopped

Recommended wine: Tempranillo, Grenache, Albarino

Spanish Tortilla works really well with Tempranillo, Grenache, and Albarino. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Tridente EntreSuelos Tempranillo. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 12 dollars per bottle.

Tridente EntreSuelos Tempranillo

Very deep red cherry color. Rich and muscular, with exotic roasted spice and blueberry confiture notes followed by racy graphite and espresso. The ripe finish of chocolate and spice is well-proportioned.Rice, pasta, (noodles, spaghetti, macaroni), vegetables, mushroom, stewed meat, sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, short or medium cured cheeses.