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Recipes

February 10, 2016

Posted in appetizer


Tortilla Espanola

4 people

8 eggs

1 bunch scallions chopped fine

2 medium potatoes cooked and diced

Salt, pepper and Paprika

Little olive oil

 

Cook the diced potatoes in a skillet in a little oil

Remove and then cook the scallions till tender

Season the eggs with the salt, pepper and paprika and beat well in a bowl

Add the potatoes back to the pan with the scallions and add the beaten egg mixture

Stir well over the heat until it starts to set

Carefully slide off onto a plate and flip back into the pan to finish cooking

Slide back onto the plate and cut into portions