Sunday, December 04, 2011

Menticia and I make Spanish tortilla

Menticia was amused to see how different a Spanish tortilla is from our usual Mexican tortillas. I would recommend making this with a buddy, the way we did - slicing potatoes 1/8" thick is tedious and the frying pan is so heavy with all the slop in it that trying to hold a plate over it with one hand while flipping the pan with the other hand sounds impossible.

It does seem ridiculously extravagant to fry the potatoes (only until they're translucent and soft, you don't want to brown them) in SO MUCH oil, but there you have it, that's how it's done.

This was consumed avidly by all and I'll be able to use the drained-off oil to make another Spanish tortilla this week. It will also be a perfect Hannukah food, another version of a latke.

Spanish Tortilla

2 cups olive oil
2 pounds potatoes sliced 1/8" & tossed with 2 ts salt
1 large onion, chopped
chopped parsley
1/8 teaspoon(s) ground black pepper
1/2 teaspoon salt
6 large eggs, beaten

In large nonstick frying pan, heat 2 cups olive oil over medium-high heat (until a test potato slice sizzles).

Slide in all the potatoes and onion; cook, stirring occasionally, until tender (might be as much as 25 minutes).

Take off heat and drain over a bowl (save oil).

Slide drained, cooked potatoes gently into another bowl. Add parsley, black pepper, and salt. Add eggs. Stir gently.

In 10" non-stick skillet, get 1-2 tablespoons of the oil quite hot. Gently add potato-egg mixture to skillet, spreading evenly and pressing down with spatula.

Reduce heat and cook, covered, until egg on the sides of skillet is slightly brown and mixture starts to set (about 10 minutes).

Flip omelet onto large flat plate. Heat frying pan with a bit more oil, slide the tortilla back into pan. Cook for a few more minutes. Good at room temperature.



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