Tortilla Abyssinia

 

If you love your omelets as much as I do, you would want it to be consistent and hold your tummy for a while. Inspired from the famous Spanish dish “Tortilla de patatas”, here is a recipe with a typical Ethiopian heat and twist!

 

Potatoes:

Dice your peeled potatoes. Add the potatoes to cold water in a pan and bring them to boil point. Remove potatoes and cover.

Egg mix: 

Whip your eggs and add chopped cilantro, chopped Berbere, salt, pepper and turmeric powder.

 

 

Tortilla Abyssinia:

In a hot pan with a hint of olive oil. Cook the boiled potatoes until golden brown. Add the egg mix for 3 minutes.

 Finish cooking in oven at 185 degree Celsius for 3 minutes 

Bread toast:

In a hot pan add some butter. Pierce a piece of garlic on a fork and stir the butter until light brown. Add the pieces of bread and cook until beautiful golden color.

 

Serving detail suggestion:

Cut cercle pieces of tortilla and bread. Dip the bread in chopped cilantro for an extra freshness

 

 

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Ingredients for five servings :-

Tortilla

Potatoes…………………………………………………0.250 kg

Olive oil……….……………….……………….……… 0.010 kg 

berbere…………………….…………..………………. 0.002 kg

Cilantro……………………………………………………..

Turmeric…………………………………………………………..PM

Salt/ pepper………...............................…………….. PM Bread toast:

Garlic……………. ……………….……………………. 0.050 kg

Butter…….…………………………………………………0.100 kg Sliced bread………………………………………………….…PM

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