Ingredients
4 large Potatoes
1 medium Onion
3 tbsp Olive oil
5 Eggs
1/4 cup Chopped parsley
1 tsp Paprika
1/2 tsp Cayenne (heat)
1 Salt
1 Black pepper
1 1/2 tsp Cumin powder
1 tsp Turmeric powder
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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 !
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Cast iron press for corn tortillas, flatbreads
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Organize pot lids vertically — saves cabinet space