Tortilla Espanola
- ¾ c. olive oil
- 1½ lb. Yukon gold potatoes
- 2 c. sliced yellow onions
- 1½ tsp. salt
- 6 whole eggs
- 1 tsp. pimenton
- ½ tsp. Freshly ground pepper
- Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes.
- Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender.
- Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean.
- Beat the eggs, pimentón, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat.
- Pour the egg mixture into the skillet. Cook until just set -- 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla.
- Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.
- Source: countryliving.com
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