Tortilla Española

Ingredientes
Olive oil
8-10 potatoes (papas) – diced
2 onions (cebolla) – diced
2 cloves crushed garlic (ajo)
1 Tbsp salt (sal)
Mushrooms (champiniones, optional)
Chorizo (optional)
5 eggs (huevos)

In a 10.5” cast iron skillet, heat 1/8” olive oil on Medium High.
Add potatoes, garlic, onions, mushrooms, chorizo.
Cover and fry, stirring occasionally until potatoes are soft on the inside, and some are crunchy on outside.
Transfer to a steel bowl, add eggs and mix.
Coat the skillet bottom with olive oil, then pour potatoe-egg mixture into skillet.
Cook on med-high heat until egg sets.
Use a glass plate to cover the skillet, quickly invert so that the tortilla falls onto the plate, with the uncooked side facing the glass plate. Slide the tortilla back into the skillet and cook until bottom is browned. Use the same technique to remove the tortilla from the skillet to serve. Traditionally sliced into 1” squares and served on a toothpick, or as a sandwich (on a baguette).

Serves 6.

¡Que aproveche!