Foodie Indian

Ingredients:

• 4-5 medium-sized potatoes
• 1 medium-sized onion
• 4-5 large eggs
• Olive oil (enough for frying)
• Salt (to taste)
• Optional: 1/2 red bell pepper (diced)

Instructions:

1. Peel the potatoes and cut them into thin slices. If using the red bell pepper, dice it as well. Slice the onion into thin half-moons.
2. Heat a generous amount of olive oil in a non-stick frying pan over medium heat. Add the potato slices (and bell pepper, if using) and onion to the pan. Cook gently, stirring occasionally, until the potatoes are tender and slightly golden. This step is crucial to achieving a flavorful tortilla.
3. Using a slotted spoon, transfer the cooked potatoes and onions to a large mixing bowl, leaving behind the excess oil. Allow them to cool for a few minutes.
4. In a separate bowl, beat the eggs with a pinch of salt. Then, pour the beaten eggs over the potatoes and onions in the mixing bowl. Gently stir until the ingredients are well combined.
5. Heat a small amount of olive oil in a smaller non-stick frying pan (approximately 8-10 inches in diameter) over medium-low heat. Pour the egg and potato mixture into the pan, spreading it evenly.
6. Allow the tortilla to cook slowly, using a spatula to gently lift the edges and let the uncooked egg mixture flow underneath. Continue cooking until the bottom and sides of the tortilla are set, but the center is still slightly runny.
7. Once the bottom is golden brown and the center is mostly set, it’s time to flip the tortilla. Place a large plate upside down over the pan. Carefully hold the plate with one hand and the pan handle with the other hand, and quickly invert the pan to transfer the tortilla onto the plate.
8. Return the pan to the heat and slide the tortilla back into the pan, uncooked side down. Cook for a few more minutes until the center is fully set and the bottom is golden brown.
9. Once the tortilla is cooked to your liking, transfer it back to a clean plate and let it cool for a few minutes. It can be served warm or at room temperature.
10. Slice the tortilla into wedges or squares, and it’s ready to be enjoyed as a tapa, a light meal, or in a sandwich.

Tortilla Española is a versatile dish and can be customized with additional ingredients like diced ham, mushrooms, or spinach. Feel free to experiment with flavors and make it your own. ¡Buen provecho!