advice on tortilla española
what makes this recipe easy style is the use of frozen hashbrowns, i like the cascadian farm organic, which is like a loose shred of potatoes. this is the kind of recipe you can almost always make. it is easy to keep a bag of frozen taters in the freezer and i generally always have eggs in the fridge, also the scallion can be omitted in a pinch.
i became acquainted with egg style tortillas during study abroad in barcelona. they often serve tortillas room temp alongside tapas or even on a bocadillo (sandwich). when i returned home from bcn i spent some time trying to recreate some of the simpler dishes. after attempts at making this in the more traditional manner i settled on a shortcut version which i can whip up easily as breakfast/snack/lunch. alex seems to highly approve except with him i usually call this the "egg thing"- but that isn't a title i am very attached to- thus the rename.
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2 tablespoons olive oil
2 cups of frozen hashbrown potato shred
2 scallions chopped
couple of pinches of salt
in a medium bowl vigorously beat eggs until blended. in a small sautée pan heat olive oil on medium and add potatoes. let potatoes cook on one side for about 4 minutes or until golden brown then flip the whole thing with a spatula and cook for another 4 minutes or until golden on that side. stir potatoes around and make sure they are brown on all sides. make sure the bottom of the pan still looks well oiled, add more olive oil if necessary. next add chopped scallions and sauté for a minute. lower the heat to medium low and pour in the egg mixture. slide a spatula around the edge of pan and tilt pan so loose egg mixture can fill in the space between the more set up egg and edge of the pan, kind of like you would when cooking a crepe. keep doing this until egg is mostly set, about 5 minutes. it is ok if there is still a bit of liquid in the center of pan. run the spatula around the edge and slightly under the tortilla. next flip the tortilla by placing a plate over the pan and flip upside down. once it is on the plate slide the tortilla back into the pan and cook for another 2 minutes. remove from the heat and put on plate. let it come to room temp, top with microgreens and then serve + enjoy.