tortilla espanola recipe

                      tortilla espanola

Amounts of tortlla espanola :-


1\2 cup extra-virgin olive oil
4 saffron strands
2 large potatoes peeled and thinly sliced
1 red onion thinly sliced
5 garlic cloves finely chopped
coarse salt and freshly ground pepper
5 large eggs
1\2 cup coarsely chopped fresh
1 tablespoon fresh thyme leaves

 

Preparing the way tortilla espanola :-


We prepare components tortilla espanola preheat oven to 400f heat olive oil and saffron in an ovenproof 8-inch skillet over medium add potatoes, onion, and garlic, and stir well press into an even layer with a spatula reduce heat to medium-low cover and cook10 minutes stir potato mixture season with salt and pepper and press again cover and cook 10 minutes transfer to a colander set over a bowl and let drain reserving oil wipe pan clean with paper towels in a medium bowl whisk together eggs parsley and thyme season with salt and pepper stir in potatos mixture heat 2 tablespoons reserved oil in same skillet even layer reduce heat to medium-low cook uncovered 2 minutes transfer skillet to oven and bake until eggs are set about 5 minutes to unmold run a flexible spatula around edge of skillet invert onto a serving plate serve warm or at room temperature garnished with more parsley .