"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tortilla Española Recipe

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This recipe for Tortilla Española, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. of potatoes (kind for frying)
3 T. chopped onion (optional but key)
1/2 c. olive oil (can’t use any other kind!)
4-5 eggs
1/2 tsp. salt
Medium non-stick frying pan

Directions:
Directions:
Peel and quarter the potatoes and slice very thin. Fry them in hot oil for a few minutes then reduce the heat and add the onion. Fry until quite tender. Meanwhile, beat the eggs and salt in a bowl. When tender but not browned, strain the potatoes of the oil (put it aside) and mix them well into the egg mixture. Reheat a portion of the oil to the fry pan. Pour in the egg and potato mixture and let it set. Then turn the heat low so that it doesn’t brown too fast. Shake the pan frequently to keep it loose on the bottom. When the bottom half appears cooked (check with a spatula) it’s time to turn it over! Place a very flat plate with no ridges over the pan and turn the tortilla out on to it. Add a little more oil to the pan, turn up the heat, and then slide the tortilla off the plate back into the frying pan. When it is set turn the heat down and cook until golden. Slide out onto a serving plate and let it cool.

 

 

 

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