Blog

Ingredients:
To start you will need a 12- or 15-inch non-stick pan. One with curved sides works the best
½ cup virgin olive oil
12-14 red potatoes sliced thin, with skins left on!
1 medium red onion, sliced thin
½ red bell pepper diced ¼ inch or sliced thin (seeds removed)
½ green bell pepper diced ¼ inch or sliced thin
¼ teaspoon minced garlic
½ cup diced cooked ham, chorizo, or bacon (if using bacon precook and break into pieces)
6-7 eggs
¼ teaspoon pepper
1 teaspoon salt

Directions:
Heat olive oil on medium-low and place thinly sliced potatoes into pan, separate as much as possible using a fork if needed. Cook about 10 min or until potatoes are soft. Try your best not to let them brown. (It will seem like a lot of oil, but that’s OK we will be draining it!)

While this is cooking, whisk together eggs into a large bowl and add salt and pepper.

Add sliced onions and bell peppers, and let cook about another 5 minutes or until softened.

Add garlic, and whatever type of meat you are using. (you don’t even have to add meat if you prefer not to)

Cook 1 to 2 minutes more just to heat through.

Now, pour all of pan mixture into a strainer, reserving all of the oil that drains.

Once drained, pour all of the mixture into whisked eggs and press down to cover as much as you can. Let set for 10-15 minutes.

Return pan to stove on low to medium heat and add 4 Tablespoons of reserved drained oil. Do not get your pan to hot or your eggs will burn before it is finished!

Pour in egg mixture and spread out evenly.

Jiggle your pan now and then, and using a soft spatula run it around the pan to make sure it is not sticking.

When you notice the eggs pulling away from edge of pan and you peek a little bit by lifting your mixture, you will see slight browning, this will take about 5 minutes…….Here comes the tricky part if you are not using a true tortilla pan!

Using a dinner plate (or anything that will cover your entire tortilla) place it on top, and while holding your had in the middle of the plate, flip your tortilla over so that it falls onto the plate (you may want to do this over your sink) now, add some more of your reserved oil to the pan and then slide the tortilla back into the pan to cook the other side.

This will not take as long, so don’t leave your stove! Once you peek again and notice slight browning, it’s time to do the flip again onto your serving plate!

Cut tortilla into eight triangles and serve. You may garnish with chives, or even toss a little feta cheese if you want.

Enjoy!!

Enjoy this delicious recipe over white rice and a glass of Cubanisimo Vineyards Pinot Gris!

Print Recipe Here