Tortilla Espagnole

Tortilla Espagnole. Beat eggs separately, without any milk or oil. Gently toss potatoes with salt and pepper to taste.

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Heat the skillet on medium high. Cut potatoes into small thin pieces. In a country filled with regional food, some might call it the national dish.

When done, remove potatoes to a large bowl, leaving oil in the skillet.

Cook over moderately low heat, stirring occasionally, until.

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Heat the skillet on medium high. Beat eggs separately, without any milk or oil. Crack the eggs into a large bowl and mix in salt.

Judul: Tortilla Espagnole
Rating: 100% based on 788 ratings. 5 user reviews.
Ophelia Lee

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