AZ Gal's Blog

I invited over my co-worker for dinner. She's a ball. I late 50s-something widower from New York via East Germany. I made Spanish tortilla with eggs and potatos, then served a green salad and mint tea. Just a simple dish but everyone seems to like it!

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Spanish tortilla:

Slice 4 fist sized potatos into 1/4 inch pieces and fry in canola oil until tender

Beat 6 eggs with a fork until well blended.

Drain the potatos and them mash them into the blended eggs in a small bowl (just until sem-integrated, not too much)

Heat a tablespoon of oil in a medium-small frying pan on HIGH

When hot, pour the egg/potato mixture in, it should sizzle.

Turn heat down to about 3/ medium low and cook for 2 minutes.

Flip the tortilla over and cook for about 1 minute

Flip two more times cooking for about 1 minute on each side.

Serve as breakfast, lunch, or dinner with a salad.

Cheers!