Inspirado en la Sangría Española y la tradición vinícola, con Ron Zacapa 23, Jerez Tío Pepe, vino rosado, San Pellegrino Aranciata Rossa.

AURORA TINTILLA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Peel the potatoes and cut them into thin slices (about 1/8-inch thick). Peel and thinly slice the onion.

Prepare the vegetables

In a large nonstick frying pan, heat the olive oil over medium heat.

Heat the oil

Add the sliced potatoes and onions to the pan. Cook over medium heat, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. Season with salt and pepper.

Cook potatoes and onions

Using a slotted spoon, transfer the potatoes and onions to a bowl and let them cool slightly. Reserve some of the oil for later use.

Drain and cool

In a separate bowl, beat the eggs with a pinch of salt and pepper. Add the cooled potatoes and onions to the eggs and mix gently.

Beat the eggs

Heat 2 tablespoons of the reserved oil in a smaller nonstick skillet over medium heat. Pour in the egg mixture and cook for 4-5 minutes, gently shaking the pan occasionally to prevent sticking.

Cook the tortilla

Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side for another 4-5 minutes.

Flip the tortilla

Once both sides are golden and the center is set, remove from heat and let the tortilla rest for a few minutes before slicing.

Finish and rest

Russet potatoes

Yellow onion

Eggs

Olive oil

Salt

Black pepper