Tortilla a la Española
Recipe: Tortilla a la Española
From: the Tapas cookbook
Serves: 4
1 c. olive oil
4 large potatoes, peeled and cut in 1/8" slices
1 large onion, thinly sliced
coarse salt
4 large eggs
Heat the oil in an 8 or 9 inch skillet and add the potato slices one at a time, so they don't stick together. Alternate layers of potato with the onion slices and salt the layers lightly. Cook slowly over medium heat, lifting and turning the potatoes occasionally until tender but not brown. They should remain separated. Drain in a colander, reserving about 3 Tbsp. of the oil (save the rest for another use). Wipe out the skillet and scrape off any stuck particles, or wash it - it must be very clean to avoid sticking.
Beat the eggs in a medium bowl with a fork until slightly foamy and salt to taste. Add potatoes to beaten egg, pressing down so they are completely covered by egg. Let mixture sit for 15 min. Heat 2 Tbsp. reserved oil in skillet until it reaches the smoking point (so egg won't stick). Add potato-egg mixture, spreading it out rapidly. Lower heat to medium-high and shake pan often to prevent sticking. When eggs begin to brown underneath, invert a plate over the skillet and flip the tortilla 2-3 more times (this helps to give it a good shape while it continues to cook), cooking briefly on each side. It should still be a bit juicy within. Transfer to platter and cool. Cut in thin wedges or 1 - 1-1/2 in. squares for tapas.
Notes:
Tastes better and cuts more easily at room temperature. Also good left over.
You're basically boiling the potatoes and onions in the oil at first. Save the extra oil and use in other dishes; it has a great flavor from the onion.
I've cooked it in a 10" skillet, which works fine. I think I also cook it a bit more than the recipe suggests, but I like my eggs well done. If you add the potatoes to soak in the egg while they're still hot the egg starts cooking a bit as the potatoes soak. It does tend to stick, but don't use a nonstick skillet; the high heat does bad things to the nonstick lining.
From: the Tapas cookbook
Serves: 4
1 c. olive oil
4 large potatoes, peeled and cut in 1/8" slices
1 large onion, thinly sliced
coarse salt
4 large eggs
Heat the oil in an 8 or 9 inch skillet and add the potato slices one at a time, so they don't stick together. Alternate layers of potato with the onion slices and salt the layers lightly. Cook slowly over medium heat, lifting and turning the potatoes occasionally until tender but not brown. They should remain separated. Drain in a colander, reserving about 3 Tbsp. of the oil (save the rest for another use). Wipe out the skillet and scrape off any stuck particles, or wash it - it must be very clean to avoid sticking.
Beat the eggs in a medium bowl with a fork until slightly foamy and salt to taste. Add potatoes to beaten egg, pressing down so they are completely covered by egg. Let mixture sit for 15 min. Heat 2 Tbsp. reserved oil in skillet until it reaches the smoking point (so egg won't stick). Add potato-egg mixture, spreading it out rapidly. Lower heat to medium-high and shake pan often to prevent sticking. When eggs begin to brown underneath, invert a plate over the skillet and flip the tortilla 2-3 more times (this helps to give it a good shape while it continues to cook), cooking briefly on each side. It should still be a bit juicy within. Transfer to platter and cool. Cut in thin wedges or 1 - 1-1/2 in. squares for tapas.
Notes:
Tastes better and cuts more easily at room temperature. Also good left over.
You're basically boiling the potatoes and onions in the oil at first. Save the extra oil and use in other dishes; it has a great flavor from the onion.
I've cooked it in a 10" skillet, which works fine. I think I also cook it a bit more than the recipe suggests, but I like my eggs well done. If you add the potatoes to soak in the egg while they're still hot the egg starts cooking a bit as the potatoes soak. It does tend to stick, but don't use a nonstick skillet; the high heat does bad things to the nonstick lining.