Although the Spanish language is spoken in both Spain and Mexico, there are many differences between the two countries, and I don’t just mean accents and pronunciations. Sometimes, words can mean very different things. Most Americans think of tortillas as thin flat pancake, but in Spain, it’s something totally different. This tortilla can be served as an appetizer (tapas in Spain) or as a side dish with a protein like porkchops.
Ingredients:
- 3-4 potatoes
- 5 eggs, scrambled
- Olive oil
Things you’ll need: a skillet and a plate you can cover the whole skillet with.
Directions:
- Slice the potatoes into thin roundish slivers about the size of a quarter. Heat a large skillet and cover the bottom with oil.
- Carefully add the sliced potatoes and sprinkle with salt or garlic salt, turning every few minutes until they’re all nice and brown.
- Next, pour the scrambled eggs all over the potatoes. When they’re looking like it will hold together (about a minute or two) , lay a large plate over the top, grab hold of the skillet and plate, and flip the tortilla onto the plate.
Here, since it’s for kids, do you think we should tell them to get a grownup to do that last part?
- Return the skillet to the flame. Then, add a little more olive oil and slide the tortilla back into the pan until the rest of the egg is cooked through. Probably just a minute.
- Remove by sliding the tortilla onto a plate. You can then slice it into small thin wedges if you want to serve it as a tapa (can be served hot or cold) , or larger pizza-like slices to be served as a side dish (served hot).
