TORTILLA ESPANOLA

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SERVINGS: 5

Our version of the Spanish omelette only better as it is served in bite size pieces. This healthy dish feeds five and is perfect as an appetizer, breakfast option, tailgating or camping.

INGREDIENTS:

  • 8 eggs
  • ½ onion, chopped
  • 2 cloves of garlic, chopped
  • 1 Hand full of parsley, chopped
  • 2 tomatoes, diced
  • 1 tsp of olive oil
  • ½ of a big potato, cooked and cut into slices
  • Salt and pepper to taste

DIRECTIONS:

Cook the potatoes previously in water and then cut it into thin slices.

Set the Fire Disc to medium heat and add the olive oil. Cook the garlic, the onions, and the tomatoes for about 5 minutes. In a bowl whisk the eggs and add the chopped parsley, salt, and pepper. Once beaten well pour the egg mixture and potatoes in the FireDisc and let it cook for about 10 minutes.

Once the tortilla is cooked, remove it from the FireDisc with a large spatula and place it on a cutting board. Cut into even squares and enjoy!


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