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Tortilla Española Recipe

   
 

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     Tortilla Española

Category   Appetizers
Sub Category   None
Servings   8-10
Preptime   20 minutes

Ingredients
6-7 medium potatoes, peeled
1 whole yellow onion
6 large eggs
3 cups of olive oil for pan frying
Salt to taste
 

Instructions
Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8 inch thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin; if you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook. Peel and chop the onion into 1/4 inch pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. Note- If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour into the potato/onion mixture. Mix together with a large spoon. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10 inches) and heat on medium heat. Be careful not to get the pan too hot because the oil or the tortilla will burn. When hot, stir the potato onion mixture once more and pour into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12 inch) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. Place the frying pan back on the stove and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the tortilla (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the tortilla. Let the tortilla cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Carefully slide the tortilla onto a plate. To serve as a main course, slice it into 6-8 pieces like a pie. To serve as an appetizer, cut into small squares. Serve with baguette bread on the side. Variations Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions. Chorizo - Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. Ham - Using a couple thick slices (1/4 inch) ham, finely chop them. Then add the pieces to the potato and onion mixture after frying.


Originally Submitted
7/13/2010





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