#spanishtortilla (per 1/4 slice)

20250305 #breakfastdiary 1334, 1°C/cloudy, 20 min/exercise (M) There's a tortilla in South America and a tortilla in Spain, and they're completely different foods. Indigenous peoples in South America used to eat thin flatbreads made of corn or flour, and colonial-era Spanish conquistadors apparently started calling them "tortilla" because they resembled the tortilla they knew back home. Both South America and Spain have something called tortilla, but they're totally different foods. Indigenous South Americans used to eat thin flatbreads made from corn or flour, and Spanish conquistadors started calling it by the same name as their homeland's tortilla because it looked similar. 440kcal (per 1/4 slice) #spanishtortilla with aioli sauce

2 russet potatoes, 1 onion, 3 eggs, 50ml milk, salt, pepper, 3T olive oil 👉 like this 1. Peel the potatoes and onion and slice thin. 2. Heat a pan with olive oil and sauté the potatoes and onion. The goal is to cook the potatoes through. 3. Once the potatoes and onion are cooked, drain off the remaining oil through a sieve and let cool briefly. 4. Beat the eggs, add salt and pepper, then mix in the potatoes and onion from step 3 evenly. (I was supposed to use 6 eggs but ran short, so I added milk instead, and the batter came out a bit weak.) 5. Pour the egg batter from step 4 into the pan and cook over low heat. 6. Once the batter is mostly set, cover the pan with a large plate, flip it out onto the plate, then slide it back into the pan to cook the other side. 7. Plate, slice, and top with aioli sauce. *Aioli sauce: mix 2T mayonnaise, 1t garlic, 0.5t salt, 0.5t pepper, 1t water, and a little parsley. #breakfast #recipe #miraclemorning #potato