Tradition with a twist

Down at home (Uruguay) we have a traditional dish that I love making for my family. Of course as always, I love putting a little twist into the traditional recipe.

This dish is called Tortilla de Papas, also known as Spanish Omelette.

The basic ingredients for it are:

  • Potatoes
  • Garlic
  • Onions
  • Eggs
  • Salt and pepper

So here is how I go about making it. Some people slice the potatoes really thin and then sautee them until they are cooked. I start by boiling the potatoes until they are just slightly tender (you should be able to slice them without them turning into a mush).

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I used to slice them but in recent years I have opted to cube them instead.

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Whilst the potatoes are cooking, I slice a bunch of onions and chop up a few cloves of garlic and cook them in a pan till they are nice and golden.

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This time round I added some lovely bacon to the pan and let it crisp up nicely. The added bacon is my little twist for the day. Then I tossed in the cubed potatoes and tossed them around with a bit of olive oil till they got a nice color going and before I took them of the heat I added some chopped cilantro, you can use parsley if you prefer…..

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In a bowl, I beat up a bunch of eggs, added salt and pepper and then I added the the potatoes, onions, garlic and bacon.

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Give the mixture a nice toss to ensure that everything is coated in the egg mixture.

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Then heat up a frying pan , drizzle some oil and as soon as its nice and hot, put the mixture into it and spread it out evenly.

I cook it for about 5-7 minutes on one side, then place a plate on top and flip it over and gently slide into pan to cook the other side for aprox the same time.

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Some people finish it off under a broiler in the oven to avoid flipping it over but once you do it a couple of times you will find its actually very easy!

And there you have it, a little Uruguayan tradition with a bacon twist, its also excellent with any leftover meat chopped up (steak, pork or lamb).

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We usually eat it with a side of salad but the options are endless. Of course its fabulous the next day, nice and cold out of the fridge, perfect breakfast with some smoked salmon 🙂

 

 

 

 

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