This Potato and Onion Egg Tortilla recipe is from the cookbook Spain. I enjoyed looking through and trying out a few dishes from this book. The author, Jeff Koehler has delicious recipes, and talks about traditions from the Verdant Hills of the Basque Country to the coastal waters of Andalucia.
The 200 recipes in this book reflect the diversity of the Spanish cuisine, which are beautifully presented with pictures.
Potato and Onion Egg Tortilla
1 1/4 lbs white potatoes
1 1/4 lbs onions
salt to taste
Peel the potatoes and onion, then thinly slice crosswise. In a large sauté pan, heat oil over high heat and add the potatoes and onions. Cook over medium high heat for about 15 minutes stirring from time to time until it is soften and begins to brown.
In a large bowl beat the eggs with a hand whisk until it is frothy and season with salt. Pour the drained potatoes and onions into the egg. Gently push down to cover the potatoes and onions with the egg and let it sit and absorb for 10 minutes.
Place a 10" non-stick skillet in high heat and add about 2 tbsp oil. Then pour the egg mixture and turn the heat to low and swirl the pan in a circular motion for a few seconds to keep the egg from sticking. Cook for about 6 minutes until the bottom is golden and tortilla is set.
Wearing mitts place a flat, tight fitting plate over the tortilla and carefully turn the tortilla over to the plate. Then slide the tortilla off the plate to the pan and cook for about 3 to 4 minutes, until firm but still moist in the center.
Flip the tortilla onto a clean plate and dab off any excess oil with a paper towel and let it cool, before slicing it into wedges and serving.
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