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Tortilla recipe

Written on Thursday, September 29, 2016 | 9:27:00 AM



Serves : servings 

Ingredients : 
- olive oil, for frying
- 1 large Spanish onion, thinly sliced into crescents
- 300g waxy or salad potatoes, thinly sliced
- 6 large eggs
- sea salt and freshly ground black pepper

Preparation Method :
1) Cover the base of a deep, preferably non-stick, lidded frying pan with about 2cm of olive oil. Heat the oil, then add the slices of onion and potato. Sprinkle them with salt, then turn the heat down and partially cover the pan with the lid. Cook, stirring regularly, until the potatoes are done – this can take up to half an hour. If you like, you can parboil the potatoes for 5 minutes first, then proceed as above. Keep a close eye on the potatoes – they should take on as little colour as possible.

2) Using a slotted spoon, remove the onion and potatoes from the oil and drain them thoroughly on kitchen paper, blotting them if necessary. Put them in a bowl. Tip all but a tablespoon of the oil out of the pan.

3) Beat the eggs in a bowl and season with salt and pepper, then add the cooked potatoes and onions. Heat the pan with the reserved oil, then pour in the egg, potato and onion mixture, making sure the potatoes and onions are evenly distributed. Cook over a low heat for 8–10 minutes until the egg mixture has set on the bottom and comes away from the base easily when you slide a spatula underneath.

4) Make sure the top is no longer liquid, then place the frying pan lid or a large flat plate over the pan. Flip the pan over as quickly as you can, so the tortilla drops on to the lid or plate, then slide the tortilla back into the frying pan to continue cooking. Cook for another 3 or 4 minutes until the bottom is just set, then turn out.

5) Leave the tortilla to cool to room temperature, then cut it into wedges to serve. Great with a tomato salad.

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