Spanish Tortilla Omelette with Manzanilla Olives


Spanish Tortilla Omelette with Manzanilla Olives
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Ingredients:

 ¾ cup pimiento-stuffed green Manzanilla olives from Spain
 5 eggs
 7 medium potatoes
 2 medium onions (optional)
 Sea salt to taste
 Extra virgin olive oil to taste

Preparation:

1

Peel and wash the potatoes before cutting them into thin slices.

2

Heat a frying pan with plenty of extra virgin olive oil. Add the potatoes and a little salt (and the onions thinly chopped lengthwise, if desired).

3

Remove the potatoes when they start turning golden brown. Place them in a large strainer to drain off the extra virgin olive oil and set aside in a colander or a plate over a paper towel.

4

Cut half the Manzanilla olives into slices. Set aside the rest for the end of the recipe.

5

In a separate bowl, beat the eggs, then add the sliced Manzanilla olives, potatoes (and onion if used). Mix well and add salt to taste.

6

Return the pan to the heat and add two tablespoons of extra virgin olive oil.

7

Add the egg mix, Manzanilla olives and potatoes, and lower the heat. Move the pan in a circular motion to keep the tortilla moving and prevent it from sticking. Flip the tortilla when it begins to bubble, with the help of a flat plate or lid.

8

Once the tortilla is ready, place it on a plate and cut into triangular pieces to serve.

Ingredients

 ¾ cup pimiento-stuffed green Manzanilla olives from Spain
 5 eggs
 7 medium potatoes
 2 medium onions (optional)
 Sea salt to taste
 Extra virgin olive oil to taste

Directions

1

Peel and wash the potatoes before cutting them into thin slices.

2

Heat a frying pan with plenty of extra virgin olive oil. Add the potatoes and a little salt (and the onions thinly chopped lengthwise, if desired).

3

Remove the potatoes when they start turning golden brown. Place them in a large strainer to drain off the extra virgin olive oil and set aside in a colander or a plate over a paper towel.

4

Cut half the Manzanilla olives into slices. Set aside the rest for the end of the recipe.

5

In a separate bowl, beat the eggs, then add the sliced Manzanilla olives, potatoes (and onion if used). Mix well and add salt to taste.

6

Return the pan to the heat and add two tablespoons of extra virgin olive oil.

7

Add the egg mix, Manzanilla olives and potatoes, and lower the heat. Move the pan in a circular motion to keep the tortilla moving and prevent it from sticking. Flip the tortilla when it begins to bubble, with the help of a flat plate or lid.

8

Once the tortilla is ready, place it on a plate and cut into triangular pieces to serve.

Spanish Tortilla Omelette with Manzanilla Olives