A thick, golden omelette stuffed with onions, tomatoes, and fresh vegetables, inspired by the Spanish tortilla but infused with African flavors. Cut into wedges and served at room temperature.
Ingredients
8 large eggs
2 large potatoes, peeled and thinly sliced
2 large onions, thinly sliced
2 ripe tomatoes, diced
1 green bell pepper, diced
3 tbsp palm oil or vegetable oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
Fresh parsley, chopped
Instructions
1Heat two tablespoons of oil in a non-stick frying pan over medium heat. Add the sliced potatoes and cook for twelve minutes, turning occasionally, until tender and lightly golden.
2Add the onions, tomatoes, and bell pepper to the potatoes. Cook for another eight minutes until all vegetables are soft and the tomatoes have broken down.
3Beat the eggs in a large bowl with salt, pepper, and cumin. Add the cooked vegetables to the eggs and stir to combine thoroughly.
4Heat the remaining oil in the clean frying pan over medium heat. Pour in the egg and vegetable mixture, spreading it evenly.
5Cook for six minutes until the bottom is set and golden. Place a large plate over the pan and carefully flip the tortilla. Slide it back into the pan and cook for four more minutes.
6Let the tortilla cool for five minutes before cutting into wedges. Serve warm or at room temperature with a simple salad.
Did You Know?
The Equatorial Guinean tortilla adds tomatoes and bell peppers to the classic Spanish recipe, reflecting the African love for bold, colorful vegetables in every dish.