Wednesday, January 16, 2013

Tortilla Espanola

(This recipe can be adjusted according to the size of your frying pan.  This is for a 12 inch pan.)

3 large potatoes, peeled and thinly sliced1 small onion, diced6 eggsSalt and pepper to taste 
Olive oil for frying (NOT vegetable oil)

Mostly cover the bottom of a frying pan in olive oil.  Heat on medium.  Add potatoes and onions.  Cook thoroughly and stir as needed with a spatula (20 min).  Add salt & pepper to taste.  Remove potatoes/onions from pan and put in a separate bowl.  Don't need to be super careful about draining potatoes well (of the oil).  Drain oil from frying pan, but don't wipe clean.  In another bowl, beat eggs until frothy.  Add eggs to potatoes.  Stir just til potatoes are coated.  Heat about a tbsp. more of oil on medium heat in frying pan.  Pour mix into frying pan.  Cook 3-4 min. on first side until eggs are mostly cooked.  Place plate over frying pan.  Here's the fun part!!!  Flip tortilla over onto plate and slide uncooked side back into pan.  Cook about 3 min or until tortilla is cooked through.  Slice into pie wedges.  Serve immediately.  Chill remaining tortilla and eat leftovers either chilled or reheated. 

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