Beat the heat this summer with a traditional Spanish tortilla

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Beat the heat this summer with a traditional Spanish tortilla

Spanish Tortilla

Servings: 4-6 as side dish, or more as appetizer


Ingredients:


1 pound Yukon Gold potatoes, thinly sliced
½ small onion, sliced
1 cup olive oil
3 eggs
1 teaspoon chopped rosemary
Salt and pepper to taste

Method:


Heat oil over medium in a 10-inch saute pan. Add potatoes and onions and simmer gently until the potatoes are tender when pierced with a knife, about 10 minutes or less.
Strain the oil through a sieve and reserve the oil. Pour a couple of tablespoons back into the pan and reheat.
In a bowl, mix the potatoes with the egg, rosemary and salt and pepper. Pour into the pan and let set, do not stir the mixture.
Allow tortilla to brown on the bottom, like an omelet. Flatten the top by pressing down gently.
Using a spatula, make sure the bottom does not stick. Once tortilla is almost cooked through, slide it out of the pan onto an inverted sheet pan or other flat, movable surface.
Add a little more oil to pan, then flip the tortilla back into the pan to finish cooking the other side. Slide out of pan, and let cool.
Cut into wedges or small squares and serve hot, warm or cold.

Beat the heat this summer with a traditional Spanish tortilla

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