Sometimes the twist and turns that life presents can take you down an unexpected path. It’s just over 12 months now since I discovered twitter. 2 years ago, I wouldn’t have predicted the many wonderful people of like interests that I would meet online. I first met Kerry Pintado on twitter, and we’ve now become friends offline too. This recipe for Mila’s Tortilla is from Kerry, and is the dish she brought to the Australia Day party where we shared food and exchanged recipes.
1kg potatoes sliced (as in scalloped potatoes)
12 eggs (room temperature)
1 large brown onion diced
2 – 3 cloves garlic finely diced
Shallow-fry potatoes until slightly golden (drain on absorbent paper towelling to collect excess oil).
Saute onions and garlic in the same frying pan in which you will be cooking the tortilla.
Beat eggs until mixed well – slow to medium speed.
Place cooked potatoes, onion, garlic and eggs into the frypan (20 – 23cm wide).
Cook approximately 10 minutes on each side.
Using a slightly wider heat resistant plate, when flipping the tortilla over.
Tortilla is cooked when golden brown.
Serve on a large plate and cut into wedges.
Kerry says you can use Spanish chorizos to add more flavour to the tortilla, but this is pretty much a traditional method of cooking a Spanish style Tortilla Patata.