TORTILLA ESPAñOLA
Perhaps the most Spanish of all tapas, this potato omelet makes a satisfying meal on its own; you can also serve it as a part of a spread with jamón, serrano, chorizo, cheese, olives and piquillo peppers. Poaching the potatoes and onions in olive oil makes them almost creamy. (Keep the infused oil in the fridge; it's great for dipping bread or other uses.)
Provided by Francis Lam
Categories main course
Time 1h
Yield 8 - 12 servings
Number Of Ingredients 7
Steps:
- Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
- Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
- Cook the potatoes at a vigorous simmer, stirring occasionally so they don't brown too much on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
- Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
- Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
- After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
- Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it's done to your liking. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 953, UnsaturatedFat 75 grams, Carbohydrate 27 grams, Fat 91 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 754 milligrams, Sugar 4 grams, TransFat 0 grams
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Shimul Hossan
[email protected]This tortilla is a delicious and easy meal. I will definitely be making it again.
Danielle June
[email protected]I love the combination of flavors in this tortilla. The potatoes, eggs, and cheese are a perfect match.
Andreas Haug Nygård
[email protected]This tortilla is a great dish to serve for a crowd. It's easy to make and always a hit.
Christine Clemans
[email protected]I'm always looking for new tortilla española recipes, and this one is definitely a keeper. It's so flavorful and satisfying.
Sphamandla Hlongwane
[email protected]This tortilla is a great way to get your kids to eat their vegetables. They'll love the cheesy flavor and the crispy potatoes.
Mohamed Iffak
[email protected]I love that this recipe uses simple ingredients. It's a great way to make a delicious and healthy meal.
Ria Harrison
[email protected]This was my first time making tortilla española, and it was easier than I thought. I'll definitely be making it again.
Nikos tlps
[email protected]I've made this tortilla several times and it always turns out perfectly. It's a great recipe to have on hand.
Carlita B.
[email protected]This tortilla is a great dish to serve for breakfast, lunch, or dinner. It's also perfect for a picnic or potluck.
michelle evans
[email protected]I'm not a big fan of eggs, but I loved this tortilla. It was so flavorful and satisfying.
james njeri
[email protected]This tortilla is a great way to use up leftover potatoes. It's also a delicious and easy meal to make.
Bruho
[email protected]I made this tortilla for my Spanish class and it was a huge hit! Everyone loved it.
Angel Nyathi
[email protected]This is the best tortilla española recipe I've ever tried. It's so flavorful and moist. I highly recommend it.
Kunga Sherpa
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I've made it several times for my friends and family, and they all love it.
Ahmad Ashraf
[email protected]This was my first time making tortilla española, and it turned out great! I followed the recipe exactly and it was perfect.
Nabila Hsn Kousin
[email protected]This tortilla was delicious! The potatoes were cooked perfectly and the eggs were fluffy. I will definitely be making this again.
Joshua Iyiola
[email protected]This is my new favorite tortilla española recipe. It's so flavorful and moist. I love that I can use whatever vegetables I have on hand.
Dyson Phone
[email protected]I've been looking for a good tortilla española recipe for a while, and this one is definitely it. It was easy to make and turned out perfectly.
LaDawn Knight
[email protected]This tortilla española was a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making this again.