Spanish-Style Tortilla
"They're not as fluffy as an omelet, nor as dense as a frittata, and they're nothing like the tortillas you'll find this side of the Atlantic. But these potato and egg cakes are scrumptious, and you can add any fillings or flavors your heart desires. Try onions, garbanzo beans, peppers, mushrooms, plantains, herbs or garlic. No wonder Spain is in love with them!..."
INGREDIENTS
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Olive oil 1 medium potato, peeled and cut into 1/2-inch cubes Salt and pepper to taste 4 eggs, lightly beaten Chopped parsley
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Olive oil
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1 medium potato, peeled and cut into 1/2-inch cubes
•
Salt and pepper to taste
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4 eggs, lightly beaten
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Chopped parsley
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