Spanish Tortilla

Recipe by Bob78278
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a large non stick pan for the first part of preparation and a 9” non stick pan for the final preparation.
  • In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
  • Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
  • Don’t be afraid if they brown a little, you want them to be cooked.
  • The potatoes will remain separated, not in a “cake".
  • Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
  • Let stand until potatoes are done.
  • Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
  • Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
  • Press the potatoes down into the eggs so they are completely covered.
  • Let mixture stand for 15 minutes.
  • Heat two tablespoons of the reserved oil in the 9” pan.
  • Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
  • Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
  • You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
  • Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
  • Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
  • Continue cooking until browned.
  • Flipping the tortilla two or three more times will help give it shape.
  • Once cooked, allow to cool several hours and enjoy!
  • Cut into one inch pieces and serve as appetizer with toothpicks.
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