Tortilla Canaria (Canary Islands Omelet)
Photo: Secret Tenerife from After 16 years in Tenerife, the Costa del Geriatrico, United Kingdom, CC BY 2.0
Tortilla canaria is an omelet from Spain's Canary Islands, folded around a filling of softened tomatoes, onion and garlic. The seasoning is what sets it apart from the mainland potato tortilla: tarragon and parsley go into the pan with the onions, so the herbs perfume the whole filling. It uses only a few pantry ingredients and comes together in about twenty minutes, which suits a light supper for two or three.
Instructions
Warm the olive oil in a pan and add the diced onions, chopped garlic, parsley and tarragon. Cook them, stirring now and then, until the garlic turns slightly brown.
Add the diced tomatoes and a pinch of salt. Keep cooking until the tomatoes are tender, then take the pan off the heat.
Beat the eggs and cook them as two open omelets, one after the other, so each is a single flat round.
Spoon half of the cooked vegetables into the center of each omelet and fold the egg over the filling. Serve hot.
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