Saturday, March 06, 2010

Spanish Tortilla

When I get a request for a recipe, I usually decide to put them up here rather than just email them around. This is another in that series.

A deliciously easy omelet-like food, best served warm.

Notes: Don't worry about using so much olive oil - you pour off a lot, and if you store it in the fridge you can use it for sauteing or frying most anything you'd use olive oil on anyway. Slicing the potatoes is a breeze with a mandoline, but the important thing is relatively even slices, to ensure that it cooks evenly. Feel free to add in anything you think would improve it. I've been debating adding green pepper or some thinly sliced ham, but haven't tried it yet.

Spanish Tortilla

Ingredients:
1 cup extra virgin olive oil
1 1/4 lb waxy potatoes, peeled and sliced thinly (I use red potatoes)
1 medium onion, sliced thinly
6 to 8 eggs
salt and pepper

Directions:

Heat the oil in a large nonstick skillet over medium heat (about 5 min). Add the potatoes and onion, and sprinkly with salt and pepper to taste - and don't be afraid to be generous with the salt. Adjust the heat so that the oil bubbles (but doesn't bubble furiously), and cook until the potatoes are tender, turning every few minutes. While this is cooking, beat together the eggs with some salt and pepper in a large bowl (it will need room for the potato mixture too).

When the potatoes are done, drain them using a colander (and reserving the oil for later use!). Wipe the skillet out with a paper towel and return it to the (medium) heat with 2 Tablespoons of the oil you just drained. Combine the potato mixture and the eggs, and add them to the hot skillet. As soon as the edges are firmly set (only a minute or two) reduce the heat to medium-low and cook 5 min (untouched!).

After the 5 min, loosen the tortilla from the pan by sliding a rubber spatula under/around its edges, and very carefully slide it out onto a plate (it will be runny in the center, and we don't want to lose that egg!). Cover with another plate and flip the whole thing over, holding tightly (we want the other side to cook next). Add another Tablespoon of the reserved oil to the pan, and then slide/scrape/prod the tortilla back into the pan using the rubber spatula. Cook for another 5 min on stovetop, or 10 min in 350 F oven. Remove to a plate and allow to cool somewhat.

Serve warm or at room temp (not hot!). Don't refrigerate it, as this will ruin the texture, but it will keep overnight on the counter.

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