- 2 T olive oil plus 1 t olive oil
- 1 lb. fingerling potatoes, thinly sliced
- 1 onion, thinly sliced
- 2 t chopped garlic
- 5 organic eggs
1. Heat 2 T oil in skillet over medium heat. Add potatoes, reduce heat somewhat and cook 5 minutes, stirring occasionally. Add vegetables and cook until onion is translucent. Transfer mixture to a large bowl. Sprinkle with sea salt and pepper.
2. Beat eggs in another bowl and then stir into potato mixture.
3. Heat 1 t olive oil in skillet and spread egg/potato mash in, cook on medium for 5 minutes or so or until egg is almost set. Remove skillet from heat and invert tortilla onto a plate, place back in pan on the other side and cook another 5 minutes or until both sides are browned and crispy. Cut into wedges and serve.
Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.
Thank you so much, this was very interesting. I was actually born in Madrid (I’m not telling you what year though!) but moved around europe and finally settled in Britain when I was 7. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to get me going or something. It’s weird how I dont remember anything except the smells,isn’t it! I even found a internet site dedicated to spanish recipes, which gave me great delight and thought I really should to share. Anyway, thank you again. I’ll get my son to add your cast to my rss thing…