MINI SPANISH TORTILLAS
Soft on the inside and crunchy on the outside. Savory, salty and soooo good.
Makes: 8 tortillas
Prep time: 20 minutes
Cooking time: 20 minutes
3 medium carrots
half a zucchini
salt and pepper
Start grating the potatoes first and soak the grated potato in cold water for a couple of minutes, until the other veggies are ready. Grate the carrots and zucchini, put that in a large mixing bowl. Cut the onion in very small pieces, as small as you can manage to cut of course.
Drain the potatoes and squeeze out all of the liquid, the soaking is to get rid of al te starch. This makes the tortillas crispier. The squeezing is to get te most of te water out, agian, for the crispness. Put the potatoes in the bowl with the other veggies and add the eggs, salt and pepper in. Mix very well until everything is combined.
Frying pan on medium to high heat with about 2 tablespoons of oil. You need to add extra oil every time you fry new mixture. Now put 2 tablespoons of the mixture in the pan and form it into a cirkel, depending on how big your pan is, you can fry 3-4 cirkels at the same time. 4-5 minutes on each side, until they are golden brown. Sprinkle some extra salt when serving, that’s it!