Directions: |
Directions:Peel and slice potatoes into 3/8 inch slices
Peel onion and cut into quarters, then slice into ½ inch wedges
Crack eggs into large bowl and beat gently
You will need two frying pans, one 9 inch, and one 6 inch. Pour about one and a half inches of oil into the large pan and heat with a medium high flame. Pour about one half inch of oil in the smaller pan and heat. When the oil is hot, add the potatoes to the large pan so that they are covered in oil. Add the onions to the small pan. Move and turn the potatoes so that they do not brown or crisp. Saute the onion until it is wilted – it will finish cooking before the potato. Remove the onions from the pan with a slotted spoon or spatula and add to the egg mixture. When the potatoes are soft and break apart with a fork, remove them with a slotted spoon and add to egg and onion. Mix the ingredients in the bowl and add salt.
Pour off most of the oil from the large pan (you can set aside for re-use). Pour the egg mixture into the pan and cook over a medium-high flame, moving it around in the pan at first, and then letting it set. When it is more or less solid, cover the pan with a large, flat plate. Carefully flip the pan so that the less-cooked side of the tortilla is face down, and then slide the tortilla back into the pan. Brown the bottom of the tortilla for a few minutes. The final color should be golden and toasty.
Tortilla can be served hot or at room temperature. It is a Spanish tapa: and can be cut into small cubes and served as an appetizer with tooth picks, or cut into pie-wedges as part of a main course. |
This recipe for Tortilla Uralde is from