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Tortilla de patatas (Spanish Tortilla)Six Servings Ingredients: 1 kilogram potatoes (≈ 5 medium) 8 eggs 1 rounded tsp. sea salt ½ - ¾ liter extra virgin olive oil 1 onion (not the sweet variety) Directions: Peel the potatoes, cut them into slices about ½ cm thick and place them in a bowl. Peel the onion, cut it into fine slices and mix with the potatoes. Add the salt, and mix thoroughly so that it is evenly distributed. Place the oil in a saucepan on medium heat. As soon as the oil starts to steam, add the potato mixture and stir frequently. Note that olive oil will sputter as it heats, and this can be dangerous. Adjust the heat accordingly, so that the oil is hot but not spitting excessively. Once the potatoes become soft, but not fried (you can break them easily with a stirring utensil), remove from heat and place them in a colander to eliminate the excess oil. Olive oil can often be reused after cooking the potatoes. Allow them to cool for a few minutes. Beat the eggs in a bowl, then add them to the potatoes and mix. In a nonstick skillet (≈ 9” diameter) place two tablespoons of olive oil (enough to cover the surface; this can be the same olive oil used to cook the potatoes). Place about half of the potato mixture in the skillet and cook on medium heat until the liquid starts to solidify in the middle. Do not stir, but as the tortilla begins to cook from the outside in, you can gently wiggle the pan to prevent it from sticking. As the middle solidifies, place a plate (slightly larger than the pan) over the top and flip it so that the tortilla is on the plate. You can then slide it back into the pan so the other side can cook. When the tortilla is done, it should be golden on both sides. Repeat with the remaining half of the mixture. Tortilla can be served hot or cold. It is usually cut into squares or triangles and served on toothpicks as a tapa, or snack. Experiment with variations; some people make tortilla with cheese or tomato, for example. Try sweet onions for a very different flavor! Paella RecipeClick here for a random recipe |
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