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Tortilla de Patatas a la Espanola

Recipe courtesy of Katie Bingham



2 Tablespoons olive oil

1 garlic clove, crushed

½ cup diced onions

1 cup diced potatoes

½ teaspoon salt

4 eggs

1 tablespoon cream

1 tablespoon parsley

½ cup diced ham


  1. Crack eggs into bowl, add cream and whisk. Add parsley to eggs.
  2. Add oil to pan on medium heat. Add garlic clove and cook until golden brown. Remove garlic clove.
  3. Add diced onion and sauté till translucent. Add potatoes.
  4. Add eggs.  When edges are set, draw towards center to allow uncooked egg to flow underneath.
  5. When brown on bottom, flip and brown other side.

    6. When ready, move to plate and cut in wedges.

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