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Potato Tortilla Quiche


making this dish I began to think of something interesting. Do not know anyone who does not like the omelette. In fact, when you ask someone for their favorite dish, it is not unusual to receive the response: "potato omelette from my mother." And it's interesting because there are few cheap and simple dishes such as tortilla making. Not talking about caviar or oysters, talk about anything made of potatoes and eggs!

My tortillas do not reach that makes my mother or the soles of shoes, but still, this was me "Edible". The recipe is the original, but I have not put onions. Instead, with garlic, rosemary and freshly cut garden fresh basil pot.

Ingredients

-

Potatoes - Eggs

- Garlic

- Fresh basil

-

Fresh rosemary - olive oil, pepper, salt

Preparation

Cut the potatoes into cubes. Prepare oil in a bowl with salt, pepper and minced rosemary. Bathe the potatoes in the oil and put them in a baking tray at 180 º until golden brown. We can also fry. In this case also fry the garlic with them.

If we have potatoes in the oven, fry the garlic and set aside. The oil that we used to fry the garlic will use it to make the omelet.

We wash and chop basil. Beat eggs and add the chopped basil. Mix the beaten egg and basil with garlic and fries / baked. Stir until mixture is smooth.

In a saucepan slightly smaller than a bowl pour a little oil to prevent sticking the tortilla (it is best to use the oil you have fried garlic). Pour the egg mixture and potatoes once in the pan and distribute it quickly so it is evenly distributed.

The fire must be "average." This must each find the spot. When we see that the tables and does not stick to the pan, it means that the egg is crowded. We take a plate, put it on the pan and give it back quickly. NOTE: it is normal to throw some tortillas on the floor until we have the movement controlled. With the help of the plate put the other side of the tortilla on the skillet. If this first move has gone well, now we can turn the tables with ease until both sides have a golden brown color as in the photo.

Specifications: There are basically two types of tortilla, the wet and dry. In the dry the egg is very curdled. It means we have left the tortilla simmer longer. The wet has semicuajado egg, which get less time with rapid fire (the tortilla is browned but the inside will not be). We can also find a middle ground, which is what everyone does (or at least try).

appetit. :-)