【Care Food Kitchen】Spanish Potato Egg Bread
【Care Food Kitchen】Spanish Tortilla
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Material: 
6 eggs
300 g potatoes
Onions 150 g – 170 g
Extra virgin olive oil 5-6 tablespoons
Salt and pepper to taste
Italian acacia for decoration
Chicken soup appropriate amount
 
Ingredients: 
Whole Egg - 6 pieces
Potatoes - 300g
Onion 150g - 170g
Extra Virgin Olive Oil - 5-6 tablespoons
Salt and pepper - to taste 
Italian flat parsley - for garnishing
Chicken broth-appropriate amount
 
Steps:
Use a sharp knife to cut the potatoes and onions into thin slices and strips. Heat olive oil in medium skillet.
Add the potato slices and onion slices to the pan and sauté over low heat for about 10 minutes until the potatoes are tender. Remove the skillet from the heat and set aside.
Put a little salt, pepper and eggs into a large bowl and mix well. Add potato slices and onions.
In the same frying pan, heat the olive oil and pour in the egg mixture mixed with the potato slices and onions. Cook for 8 minutes until bottom is set. During the cooking process, use a sharp knife to gently lift the edge of the omelet to allow the uncooked egg yolk to flow to the bottom. Shake the pan from side to side from time to time to prevent it from sticking.
Place a large ovenproof dish upside down over the skillet, invert the omelet into the pan, and slide the omelet back into the pan. Cook for 5 minutes or more, until the bottom of the omelet is golden brown.
Cut the quiche into triangles and serve, garnished with pimento.
 
Steps:
Using a sharp knife, cut the potatoes into thin slices, and slice the onion into thin rings. Heat up olive oil in a medium-large frying pan.
Add the potatoes and onions into the pan and cook over low flame for around 10 minutes, or until the potatoes are tender. Remove from the flame.
In a large mixing bowl, beat the whole eggs with a little salt and pepper. Stir in with the potatoes and onion.
In the same frying pan, heat up olive oil and pour in the potato mixture. Cook gently for 8 minutes until set underneath. During cooking, lift the edges of the tortilla with a spatula, and allow any uncooked egg to run underneath. Shake the pan from side to side, to prevent sticking.
Place a large heatproof plate upside-down over the frying pan, invert the tortilla onto the plate and slide it back to the pan. Cook for 5 minutes or more, until the underside of the tortilla turns golden brown.
Cut into wedges and serve, garnished with Italian flat parsley.
 
Warm reminder:
After the potato slices and onions are cooked, add chicken stock to help soften the ingredients.
When mixing in the egg slurry of potato slices and onions, cook slowly and over the lowest heat, do not use high heat.
 
Friendly reminder:
After cooking the potatoes and onions, add chicken broth to soften the texture of the ingredients.
When add egg mixture into the frying pan, cook it slowly over low flame and do not use high flame. 
 
This dish complies with the nursing food standard guideline level7EC (International Dietary Standards for Dysphagia (IDDSI)) level7EC)
This dish follows Level 7EC of the Guideline of Care Food Standard, which corresponds to Level 7EC of the International Dysphagia Diet Standardization Initiative (IDDSI).