YOUR SOLIN GENERATED RECIPE
Spanish Tortilla with Garlic Toast
Pan-seared eggs and tender potatoes layered into a golden Spanish tortilla, served with a crisp slice of garlic-rubbed sourdough toast.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.5 medium russet potato
0.25 cup yellow onion
0.5 tsp extra virgin olive oil
1 slice sourdough bread
1 clove garlic
0.5 oz manchego cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Thinly slice the russet potato and yellow onion into uniform pieces.
Heat the extra virgin olive oil in a small non-stick skillet over medium heat.
Sauté the potato and onion until they are tender and the edges become slightly golden.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture over the vegetables in the skillet and reduce the heat to medium-low.
Evenly sprinkle the shredded Manchego cheese over the top and cover the skillet with a lid.
Cook for 5-7 minutes until the edges are set and the center is firm, or finish under a broiler for 1 minute to brown the top.
Toast the sourdough bread until golden, then rub the raw garlic clove across the surface while the bread is still warm.
Slice the tortilla into wedges and serve immediately with the fragrant garlic toast.