- 7 oz. olives stuffed with pimiento
- 5 eggs
- 7 medium potatoes
- 2 medium onions (optional)
- Olive oil
STEP BY STEP INSTRUCTIONS
Peel and wash the potatoes and cut into thin slices. Heat a frying pan with plenty of olive oil and add the potatoes and a little salt (and the onions cut thin lengthwise if desired). When the potatoes start to brown remove them, place them in a large strainer to avoid excess oil and set aside in a colander or a plate with paper towel.
Cut half the olives into slices. The rest set aside for the end.
Separately beat the eggs in a bowl, add the olives, the potatoes (and onion if appropriate), mix well and add salt to taste.
Put the pan on the heat again with two tablespoons of oil. Add the egg mix, olives and potatoes and reduce the heat. Move in circular motions so that the tortilla moves and does not stick to the bottom of the pan. When it starts to make bubbles it’s the best time to turn it around. You can use a plate or a plain edge cover. If it is necessary to do so, put a small amount of oil in the pan before letting the tortilla slide gently from the plate or lid to the pan, and move again in a circular motion. This second phase takes half the time to cook than the first.
Once ready the tortilla is placed on a dish, cut into squares and on each put a toothpick with an olive.
Check out the how to video below: