Tortilla Española Poblana - Kitchen Wrangler | Melissa Guerra
Tortilla Española Poblana can be a little tricky and not for beginner chefs. But with a little practice you can enjoy Spain from the comfort of your patio!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kitchenwrangler.com.
Ingredients
- 1 chile poblano, roasted, peeled, seeded & chopped
- 1 ¼ cup olive oil (300ml)
- 1 lb. white, waxy skin potatoes (500g), peeled & cut into 1/2” dice (1cm)
- 4 oz. onions, chopped (125g)
- 2 eggs
- Salt and pepper to taste
- Food release spray (such as Pam)
- Freshly chopped cilantro or parsley for garnish
- 1/4 avocado for garnish
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