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Saturday, March 21, 2015

Tortilla Espanola (spanish Tortilla)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1/2 cup olive oil
  • 2 1/2 teaspoons kosher salt
  • 3 red potatoes, peeled, quartered and sliced to 1/4-inch
  • 1 yellow onion, peeled, quartered and sliced to 1/4-inch
  • 8 eggs, beaten, with a pinch of salt

Recipe

  • 1 heat olive oil in 10" skillet on medium high heat (until almost smoking).
  • 2 add potatoes, onion and kosher salt.
  • 3 turn gently until potatoes are all coated in oil. reduce heat to medium and cover.
  • 4 cook, turning frequently (and gently) until potatoes are tender, about 12 minutes.
  • 5 remove cover and cook 6 minutes, turning once after 3 minutes.
  • 6 remove potatoes and onions with a slotted spoon into a heat proof bowl. reserve up to 3 t oil from pan.
  • 7 in a separate bowl, beat eggs with pinch of salt. combine with potato mixture.
  • 8 clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 t oil in skillet) on med/high heat.
  • 9 put egg mixture in pan. after 2 minutes reduce heat to medium - low. cover.
  • 10 cook until eggs begin to set, 4-6 minutes.
  • 11 cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
  • 12 cook 4-6 minutes until eggs are fully set and golden brown.
  • 13 flip again if necessary.
  • 14 turn onto a plate and let it rest for 20 minutes before slicing and serving.

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