I call this a “kitchen sink” tortilla because you can throw almost anything but the kitchen sink in it, haha! Ok seriously, I had mushrooms, a green pepper and potatoes and decided to make a tortilla with them. You can add just about any veggie you like to a tortilla. You can also add chopped ham or chicken. Your possibilities are so varied. This is why I love this recipe. I also love that it is colorful. At Christmas, I want to make one with red, green and yellow peppers! Just follow these basic instructions for a tortilla.
2 medium frying potatoes, peeled
2 tablespoons milk
For my “kitchen sink” tortilla I added
1 1/2 cups chopped mushrooms
1/2 cup chopped green pepper
Slice the potato julienne style. In a deep, good sized frying pan, put 4 tablespoons of olive oil and fry them (along with any other vegetable you are using) on medium heat until golden. Stir intermittently to cook evenly.
In a bowl, beat the eggs, add salt, pepper and milk. Mix well.
When the veggies are golden, drain them if there is a lot of liquid and then add the egg mixture and lower heat. Immediately add about 4 tablespoons of olive oil, mix until just incorporated and wait until the tortilla is nearly completely solid. Take a large plate, cover the frying pan and flip the pan over. Then return the tortilla to the frying pan and fry for about 5 minutes more.
Take your serving plate and use the same fipping technique to serve. Don’t immediately slice. Wait about 5 minutes for some heat to escape so that it is easier.
⭐The flipping is not so hard…just don’t do it too early. Wait until it is nearly completely solid!
This can be served as a tapa or main dish.
It is not bad at room temperature either!
Enjoy! Xxxx Natascha