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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