How to merge two typical dishes of our gastronomy without detracting, because normally making croquettes or tortilla.
On this occasion we have decided to make our version of potato tortilla and octopus, try it! And you tell us, there we leave it. Spectacular!
Time: 25 minutes
3-4 monalisa variety potatoes
2 legs of cooked octopus
1 piece of Iberian bacon
1 teaspoon of sweet or spicy paprika from La Vera
5 eggs M
Extra virgin olive oil
Peel, wash and cut the potatoes to the poor. We salt to taste and remove. In a deep Efficient PRO frying pan, add plenty of extra virgin olive oil. Cook the potatoes over medium-low heat until they are well poached.
Meanwhile we cut the cooked octopus into slices. We put an Efficient PRO pan on the fire and add the bacon, let it release the fat that we will use to sauté the octopus. Once browned, add the paprika, mix and reserve the octopus.
In a bowl, beat the eggs, salt slightly if necessary and add the drained potatoes and octopus, mix well. In the same pan that we have sautéed the octopus, add a little oil from frying the potatoes (if necessary) and add all the mixture for our tortilla.
We let it curdle on one side and turn it over so that it curdles on the other. We will leave the tortilla more or less time on the fire depending on how you like the tortilla curd.
*Efficient Pro frying pan sold exclusively at El Corte Inglés.