Tortilla with Azucena Potatoes and Guayonge Onions

• For 4 People.

Ingredients:

• Popes Azucenas's 0.750grs stewed and after fry in plugs
• 2 Guayonge's or Cebollas's Onions red tender
• 6-8 Huevos according to size
• Whitewash or soybean milkshake
• Yeast Royal
• Parsley
• Extra virgin Oliva's oil
• Coarse salt to pleasure
• Black pepper recently ground optional

Preparation:

Stewing the potatos with skin and poca, leave ( if we have wrinkled potatos, in-fashion previous odds and ends we will make good use of them ), peeling the cold potatos and cutting in 2-3's dice cm. and frying, cutting the equal so big an onion that you eat them without chewing and mixing in the frying pan when they be golden to draw from the frying pan with potatos and withdrawing all of the oil, aside whipping the eggs well we added him a little more coffees cup of milk and a little bit of yeast, ( the tip of a coffees teaspoon ), we mended our words of salt and we cut the small parsley, we mixed With them potatos and onion fry, the scrambled eggs and we will fry individual tortillas.

The portion is two flat ladles for people in a little frying pan and some little drops of extra virgin oil.

Presentation:

Accompanying with some grilled- zucchinis or tomatos slices.

Recommendation, to accompany it with: Listán Negro* de ’Bodegas Monje’.

*Leftist attraction Rubí of half cape, opened of color. They list the varietal's intense nose of marked notes Black intermingled with the presence of the barrel. In the mouth there are character, tannins to polish, tasty with a lightly bitter ending that he does him elegant. He will do him the bottled time to tame those something savage tips.

Vilana Cake. [see recet]
Ancient Canarian potatoe croquettes. [ see recet ]