Anonimo
Nov 16, 2008, 2:48 PM
Post #2 of 5
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By Spanish tortillas, do you mean the omelet or frittata like dish made of sliced potatoes and onions, etc?
Tortilla Española.
I usually parboil a few white potatoes, and let them chill. I don't often peel them.*
Then I slice them fairly thinly. I add sliced onion to taste. In a medium, non-stick skillet, I heat a shallow amount of olive oil, and place the potato slices in it to cover the bottom. A little overlapping is o.k.
As they gently continue to cook, I beat at least 5 eggs, often more, season lightly with salt and freshly ground pepper.
I usually turn the potato slices once, but it's easier not to disturb them.
Then I pour the beaten eggs over the potatoes and let the whole slowly cook, lifting the edges as they set to let the still liquid part run underneath and set.
When all is set with but a few patches of uncooked egg on top, I place a large round plate over the eggs and potatoes, then flip the skillet. Then immediately slide all back into the skillet to finish cooking. The flip side takes only a couple of minutes.
I slide it out onto a clean plate, and cut it into wedges and serve. A very light sprinkle of Spanish Pimentón de La Vera, or just páprika is nice before serving.
There are variants with sweet peppers and other vegetables as well.
A gourmet cook friend of ours is very x-acting and slices raw peeled potatoes on a mandoline, and cooks them slowly in olive oil. His results are richer and more delicate than mine, but both are good.
*I have peasant tastes. :-)
Thanks for mentioning this. We'll have it for breakfast tomorrow.
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