Leroy Gusikowski

@inborn

Leroy Gusikowski

@inborn

omnivorousadam

@omnivorousadam

#ad 🇪🇸🍳Spanish Omelette?!🍳🇪🇸 In Spain, a “tortilla” takes on a very different meaning than it does in North America. The Spanish omelette, or “tortilla” has become one of my favorite ways to cook eggs over the years. Spanish omelettes, as we’ll call them to avoid any confusion, consist of eggs and potatoes. That’s it. However, this technique is especially suited for riffs and customization so we’re going to bump up the protein and add a little bit of salmon. @bluehousesalmon to be exact. Let’s make a tortilla.🤘🏼 Adam Ingredients: 1 white onion, sliced thin 3 Yukon Gold Potatoes (Waxy) 6 Eggs 1/2 pound Bluehouse Salmon, cooked 2 cups Olive Oil Kosher Salt, to taste Technique: 1. Crack the eggs into a bowl. Peel the potatoes then slice them in half length wise, then again into 1/4 inch half rounds. 2. Set a large dutch oven on medium-high heat and pour in the olive oil. Add in the onions and cook for 5 minutes, then dump in the potatoes and mix so that all the vegetables is coated in the oil. Fry the onions and potatoes on high for 10-15 minutes, until just starting to brown. 3. Use a slotted spoon to carefully transfer the onion potato mixture to the egg bowl. Season with salt and fold the eggs into the hot veggies. Cover with tin-foil and let rest for 15 minutes. Use your hands to flake in the cooked salmon. 4. Into a large, non-stick pan add a tablespoon of the reserved olive oil then spoon in the egg mixtur

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