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spanish tortilla recipe

Written on Thursday, September 1, 2016 | 7:38:00 AM



Serves : servings 

Ingredients : 
- ¾ cup extra virgin olive oil
- 2 medium garlic cloves, thinly sliced
- 4 small Yukon Gold potatoes (about 1¼ pounds total), peeled, halved, and thinly sliced
- ½ small yellow onion, thinly sliced
- Kosher salt
- 8 large eggs
- 1 teaspoon smoked paprika
- ½ cup packed fresh parsley leaves, chopped

Preparation Method :
1) In a 10-inch broiler-safe skillet, heat the oil and garlic over medium heat until the oil is hot. Add the potatoes, onions, and 2 teaspoons salt and cook, maintaining a gentle simmer, until the potatoes are tender but not browned, 10 to 15 minutes, gently flipping and stirring them to ensure even cooking.

2) Heat the broiler to high with a rack about 6 inches below the heat source. Meanwhile, in a large bowl, whisk together the eggs, paprika, and parsley. Using a slotted spoon, transfer the potatoes to the eggs. Without breaking up the potato slices, gently toss the egg mixture to evenly coat them. Pour the oil from the skillet into a small bowl, leaving about 1 teaspoon behind.

3) Pour the egg mixture back into the hot skillet and spread it out to an even thickness. Cook, without stirring, over medium heat until the eggs are mostly set with some loose egg in the center, 3 to 5 minutes. Transfer the skillet to the broiler and cook until the center is set, 1 to 2 minutes.

4) Let the tortilla stand at room temperature for a few minutes. Then use a rubber spatula to loosen the edges from the pan, cut into big wedges, and serve drizzled with some of the reserved oil.

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