Yummt Spanish Tortilla

 
Spanish Tortilla

Ingredients

600 g potatoes
5 tablespoons oil
1/2 bunch flat-leaf parsley
6 eggs
80ml milk
Salt,
Pepper
freshly grated nutmeg
 
Method :
 
1. Cook potatoes as jacket potatoes, peel them, allow to cool completely. In 1/2 cm thick slices. In 3 tablespoons oil in a nonstick ovenproof skillet turning occasionally 6-8 min. Until golden brown. Chop parsley leaves.

2. Preheat oven to 180 degrees (convection oven 160 degrees). Eggs, milk and parsley mix in a bowl. Season with salt, pepper and nutmeg. Mix in potatoes. Pan with 2 tablespoons oil auspice. Distribute potato-egg mixture in the pan.

3. In a hot oven on the middle rack for 20-25 minutes. Let falter. Garrote do with the back of a teaspoon. When the eggs milk is still soft, let thicken for a farther 5 minutes.

4. Remove tortilla from the oven. Place a large plate on the pan, turn quickly along with the pan and plunge the tortilla on a plate.

5. Serve in cake pieces with salad or bite-sized diced with wooden skewers as finger food. Tastes hot or cold.