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Tortilla Española
| Tortilla Española (Potato And Onion Omelet)
1/2 cup of olive oil
4 large baking potatoes, peeled and sliced; 1/8-inch thick
1 medium yellow onion, thinly sliced
6 large eggs
1 pinch salt and pepper to taste
PREHEAT oven to 350°F. with rack positioned in the center.
BOIL potatoes in large saucepan of boiling salted water until tender, about
6 minutes. Drain and allow to cool before slicing.
WHISK eggs, onions, salt and pepper in a large bowl until well blended. Add
sliced potatoes to egg mixture. Cover potatoes with egg mixture and let
sit for 10 minutes.
HEAT oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
REMOVE tortilla from oven. Place skillet on cold, wet kitchen towel to
prevent further cooking. Let stand 2 minutes. Run spatula around edge of
skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto a platter. Cut into wedges. Serve warm or at room temperature. Garnish with parsley, if desired.
Yields 8 to 10 as a tapa
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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