Tortilla Canaria
The tortilla canaria (Spanish for Canary Islands omelet) originated in Spain's Canary Islands, an island chain to the southwest of Spain and off the western coast of Africa. Canary Islands cuisine fuses Spanish cooking traditions with those of Africa, Latin America and the Guanche people who were original inhabitants of the Canaries. Also, it utilizes local fish, fruits and vegetables.[1] The traditional recipe, shown below, calls for an omelet filled with sauted tomatoes, onions and garlic, seasoned with tarragon, parsley, salt and sometimes basil.[2][3] Variations can include rice and a wide variety of vegetables.
Total Time
20 minutes
Servings
2–3
2 tablespoons olive oil
150 grams yellow onions, diced
2 cloves garlic, chopped
1 teaspoon parsley
1 teaspoon tarragon
300 grams tomatoes, diced
Salt to taste
6 eggs, scrambled
Sauté the onions and the chopped garlic in olive oil with the parsley and tarragon until the garlic is slightly brown.
Add the tomatoes and salt. Sauté until the tomatoes are tender. Remove from heat.
Make two open omelets from the scrambled eggs.
Place the cooked vegetables into the center of each omelette and fold them over.
Serve hot.