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Tortilla, lentils and salad with a little salsa brava

May 4, 2016

This picture was taken in Girona, but can almost be recreated in Devon as instant, microwaveable tortillas (the potato kind) are available in supermarkets. The beloved would rather make his own though. It uses a lot of olive oil.

Heat about 4fl oz of  olive oil in a large frying pan and add 4 large thinly sliced potatoes carefully. The potatoes need to be kept separate – tricky as they want to stick together. Cook them for about 5 minutes giving them a stir every now and then.

Chop an onion (preferably not a red one) and some garlic cloves and add them to the potatoes. Cook gently until the potatoes are tender. Drain the lot into a colander, leaving about 3 tablespoons of oil in the pan. Any remaining oil you can use again next time.

Whisk 5 eggs in a bowl large enough to accommodate the potato mix. Add the potatoes and some salt to the eggs and stir. Leave for a while to infuse. Put the pan back on the heat and then put the mixture back into it, spreading it out evenly. Cook over a lower heat and shake the pan frequently until mixture is almost set, then put a plate on the pan and flip the tortilla onto it and then slide it back into the pan upside down to cook the bottom – make sure there’s a bit of oil in the pan.

Cook till it’s done. Serve with salad, lentils and salsa brava – for which I have yet to find a recipe.

Not sure this will cut it with Arlo for Star Wars day dinner though – I think he’s expecting something more dramatic.



One Comment leave one →
  1. May 5, 2016 3:32 am

    Oh yum! 😁

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