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SPANISH TORTILLA Recipe

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This recipe for SPANISH TORTILLA is from 16:8, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 Yukon Gold Potatoes
¼ cup chopped Onion
¼ cup and 1 tbsp Virgen Olive Oil
6 Eggs, beaten
Salt and Pepper
Directions:
Directions:
Serves: 2 to 4
Prep time: 5 minutes
Cook time: 30 minutes

1- Slice the potatoes, peeled or unpeeled, into disks between ¼ and ⅛ inch wide.

2- Pour the olive oil in a 9" skillet and heat over medium-high heat. Add potatoes when hot enough to sizzle them as soon as they hit the oil. Test with an end piece, start frying in one layer.

3- Working in batches, fry until they are lightly browned, not crispy. When they are done, let the potatoes dry on a paper towel and add salt. Keep frying until they are cooked.

4- When the potatoes are all done, pour off all but one tbsp of the oil and sauté the onions. When the onions are just starting to crisp, turn off the heat.

5- Arrange the onions so they are evenly covering the bottom of the pan. Arrange the potatoes on top of the onions in a scalloped pattern.

6- Return the heat to medium, and add beaten eggs, add a pinch of salt, shake the pan to get the eggs to coat everything in the pan.

7- Let this cook until you see the edges of the tortilla begin to set.

8- Insert a rubber spatula around the edges of tortilla, the top will still be runny. Carefully slide onto a plate. Cover with another plate and invert. Add another tbsp oil to the skillet and slide tortilla back on.

9- Cook 5 minutes, then slide from skillet onto a clean plate. Let cool for at least 5 minutes.

 

 

 

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