Saturday 29 August 2015

Posted by Judie on Saturday 29 August 2015
The classic Spanish tapas dish. Perfect served with other finger food.

Makes 1 tortilla (6 inch diameter)
  • 4 medium potatoes, sliced thinly
  • 1 medium onion, sliced thinly
  • 2 eggs, lightly beaten
  • salt to taste
  • 2 tbsp oil  
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, about 20–25 minutes. 

Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Add egg-potato mixture to the pan and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. In the meantime preheat broiler or grill to high. 

Cook the tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to the grill and broil until top of tortilla is just cooked, about 2 minutes. Remove from oven. Flip the tortilla on a plate and let sit at room temperature for at least 20 minutes and up to 2 hours before serving. Cut in squares or segments.

Adapted from Original Recipe

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