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IL Mito Spanish Tortilla


Chef Feker gives us a taste of Spain by making a Spanish tortilla.

• 2 onions, sliced ​​into half moons
• 2 pounds of baked potatoes, peeled and cut into
1/4 inch slices
• Sea salt and pepper to taste
• Olive oil if needed
• 4 ounces of manchego cheese
• 6 eggs
• 1 roasted red pepper, drained and cut
• 1 grilled and peeled poblano pepper in strips
• 1/4 pound or 4 ounces of Spanish Serrano ham, or
prosciutto thinly sliced ​​and cut into strips
• 2 tablespoons chopped fresh Italian parsley
1. Heat about ½ cup of olive oil in a large skillet over
medium-low heat. And cook the potatoes and onions
in batches until you are done cooking. Season with salt
and pepper and set aside
2. Heat a non-stick pan and add 1oz of butter and
4 tablespoons of good olive oil.
3. Meanwhile, whisk eggs in a large bowl until smooth.
Stir in the cooled onions, roasted peppers and serrano
ham and baked potatoes.
4. Pour in the egg mixture and cook gently until the
the sides started to set and the bottom turned
golden brown, 5 minutes. Loosen the edges with a
spatula, then add the Italian parsley and cheese to
1 side of the circle and carefully fold the empty side
on the side with cheese and parsley. And place in a
oven preheated to 375 to finish cooking another 4
5. When finished, slide the omelet onto a serving plate and
garnish with grated Parmesan, lemon zest and basil pesto.
Chef’s note: it will go very well with homemade eggplants


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