Tortilla Espanola (4-6)

This is Penelope Casas recipe which I keep returning to, from “ The Food and Wines of Spain “ (1982)

1 cup olive oil 1 large onion, thickly sliced
4 large potatoes cut in 1/8 “ thick slices 4 large organic eggs
salt  

 

  1. Heat the oil in a 9” frying pan and add the potato slices one at a time. Alternate potato layers with onion slices and salt layers lightly.
  2. Cook slowly over a medium heat, lifting and turning the potatoes from time to time until they are tender but not brown.
  3. In a large bowl beat the eggs and season to taste.
  4. Remove the potatoes from the frying pan and drain in a colander, retaining about 3 tbsp of the oil.
  5. Add the potatoes to the beaten egg and press down so they are covered. Set aside for 15 minutes.
  6. Heat oil until very hot and pour in the potato and egg mixture, rapidly spreading out in the pan.
  7. Reduce heat to medium high and shake the pan oven. When set underneath flip over using a plate and slide back into the pan.
  8. Reduce heat to medium and flip two or three more times, cooking briefly on each side- it should still be slightly soft inside.
  9. Transfer to a plate and  serve hot or at room temperature .

 

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