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Tortilla Espanola (Spanish Potato Omelette)

¾ cup                      Spanish olive oil
6 medium                  Russet or Yukon Gold potatoes, peeled, quartered, and thinly sliced
1 medium                  Yellow onion, peeled, halved, and thinly sliced
6                             Eggs
½ teaspoon               Salt
¼ teaspoon               White pepper

1.  Heat oil over medium-high heat in a 10" sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
2.  Beat eggs, salt and white pepper in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve remaining oil.
3.  Heat 2 tablespoons reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered, until the bottom is lightly browned, about 6 to 7 minutes.
4.  Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate.
5.  Add 1 teaspoon reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with spatula, and continue cooking over medium heat until eggs are just set, about 5 minutes.
6.  Cut into wedges or cubes and serve at room temperature.

Makes about 25 - 1 inch cubes

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