Potato Tortilla (Moroccan) EASY RECIPE!. Add all the spices along with salt and pepper. Add in the remaining olive oil. On low heat, cover the pan and let the potatoes cook until tender.
It's spelt Tortilla but I was bought up to pronounce it Tortiyya, I'm not sure if that's how they actually say it in Spanish or just a Moroccan thing.
This is delicious and easy to make Potato.
Easy Potato Tortilla Recipe (Omelette): If you are intimidated by the traditional one, this easy tortilla is for you.
Yes, this is an easy recipe just once the extra ones. I think the hardest part is to locate the best ingredients hence you can enjoy the delicious Potato Tortilla (Moroccan) EASY RECIPE! for your breakfast with your associates or family.
You can have Potato Tortilla (Moroccan) EASY RECIPE! using 12 ingredients and 9 steps. Here is how you cook that.
Ingredients of Potato Tortilla (Moroccan) EASY RECIPE!
- Prepare 4 large of Potatoes.
- You need 1 medium of Onion.
- You need 3 tbsp of Olive oil.
- You need 5 of Eggs.
- It's 1/4 cup of Chopped parsley.
- Prepare of Spices.
- You need 1 tsp of Paprika.
- It's 1/2 tsp of Cayenne (heat).
- It's 1 of Salt.
- Prepare 1 of Black pepper.
- You need 1 1/2 tsp of Cumin powder.
- It's 1 tsp of Turmeric powder.
It's every bit as good as the Spanish one, and much lighter because it uses a fraction of the oil. Aunt Clara has written and tested Aunt Ilana's family recipe, a traditional Sephardi-Jewish dish from Morocco. A closer relative to the Italian frittata than a Mexican flour or corn tortilla, a Spanish tortilla is so much more than the sum of its humble parts. Potatoes are the star, but tortillas welcome variation.
Potato Tortilla (Moroccan) EASY RECIPE! step by step
- Cut the potatoes into small cubes (easier and a faster way to cook potatoes).
- In a pan, add in 2 tablespoons of olive oil and the chopped onions along with salt. Fry for 5 minutes.
- After 5 minutes add in the potatoes and mix well. Add all the spices along with salt and pepper. Add in the remaining olive oil.On low heat, cover the pan and let the potatoes cook until tender..
- When the potatoes are tender, add in the chopped parsley. Mix well and let it cook on (very low heat) for another 3 minutes. Check the potatoes and see if it needs more salt!.
- In a separate bowl whisk the eggs and season it with salt and pepper.
- Take the cooked potatoes out of the pan and into the bowl with the eggs. Mix the eggs and the potatoes throughly.
- Turn heat up mid to high and on the same pan, place the potato/ egg mixture and let it cook until the bottom is ready..
- Check if the bottom is cooked with a spatula and flip the Tortilla (use a plate,it helps!) and cook the other side!.
- The tortilla is ready! Serve immediately !.
The tortilla makes an excellent breakfast, lunch, dinner, snack, or crowd-pleasing tapa. If you have a mandoline, this would be a great time to use it. Heat a pan of boiling salted water and cook the potatoes until just tender. Heat a tbsp of olive oil in a small non-stick frying pan and cook the onion until softened. Alternatively, press all of the potato mixture into hot oil in a large skillet, and cook as a single large maakouda.
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