Spanish Tortilla

Do not confuse spanish tortilla with mexican tortilla. They are completely different.  The origin comes from Spain.  Classic spanish tortilla is generally made from potatoes, eggs and onion.  I have always liked classic spanish tortilla although I have always thought I could make it a little more flavorful.  So I did.  In addition to the main ingredients I added, fresh parsley, dill, sweet peppers, olives and butter. The result…divine!  This dish is not only delicious but beautiful.  Look at all those colors.  A great way to impress your guests for breakfast, lunch or dinner. 

Ingredients: 

6 - medium eggs, beaten 

2-3 - medium size potatoes, diced

1/2 - yellow onion, minced 

7-8 - sweet mini peppers or 1/2 red bell pepper 

1/2 cup - fresh italian parsley, chopped, unpacked 

1 1/2 tablespoon - fresh dill, chopped

1/2 cup - sunflower oil (vegetable is ok)

3 tablespoons - unsalted butter

8 black olives, chopped 


Directions:

 Preheat a 12" non-stick frying pan at a medium - low heat. Combine the butter and oil. After the butter melts and is mixed well with the oil, add the onions. Cook for about a minute or two(to flavor the oil). Add the potatoes and peppers and cover. Cook for about 5 minutes and add the fresh parsley, dill, olives and salt. Mix everything and distribute the potato mixture equally in the pan. 

Cover and stir occasionally so the potatoes won't stick to the bottom of the pan. You will know the potatoes are ready when you can easily cut a potato in half with a fork. When the potatoes are ready , flatten the mixture with a spatula and increase heat to medium high. This is done to brown the bottom of the potatoes. Brown for a minute and then flip the potatoes over with a spatula little by little to get the other side brown. Take off the stove for a moment to cool off a little and turn down heat to medium low. Add the beaten eggs and distribute. Put back on the stove. (Decreasing the temperature will help the eggs not to cook too fast). With a rubber spatula keep pushing the ends in. Cook until ends are cooked and theres very little liquid in the middle. Place a flat 12" plate directly on top of the tortilla and flip the pan, placing the tortilla on the plate. Then slide the tortilla back into the pan and cook for another 3 minutes or until done. (Flipping the tortilla is the hardest thing to do, so be patient if you don't succeed the first time. You will get it). After the bottom of the tortilla is done slide into a serving dish and garnish with parsley. Enjoy!