This is a simple and delightful dish, very common in Spain. It can be served hot, cold, or in between. The book specified a 10-inch skillet but that wasn't large enough for the amount of potatoes I had. Be your own judge. If using a larger skillet, you may also want another egg or two, as I did.
4 large Idaho pototoes, peeled and sliced
2 c olive oil (Spanish if you can get it)
1 1/2 c thinly sliced onion
6 large eggs
salt and pepper
Serves 6 as a main dish, or cut into small squares as an appetizer.
- Heat the oil in large nonstick skillet until it shimmers. Drop in a potato slice to test; if bubbles form around it, it's hot enough. If it crisps, it's too hot.
- Stir in the potato slices, coating well with oil. Partially cover the skillet and cook 5 minutes, stirring once and pressing down slightly on the potatoes with the spoon, so the potatoes begin to color and soften slightly.
- Add the onions, stir well, and continue to cook partially covered, 15 minutes more, stirring every five minutes to break up the mixture slightly.
- Remove the cover and cook 15 additional minutes, stirring well. Mixture should be very soft and lightly golden but not crusty. Adjust heat if necessary.
- Drain vegetables into a coarse strainer to remove as much oil as possible; reserve.
- In a large bowl, lightly beat eggs. Add drained vegetables. Season with salt and pepper.
- Add 1 tsp of reserved oil to skillet and heat over medium heat. Add the egg mixture, reduce heat to medium-low. If it sticks to the pan, shake it slightly or loosen with a spatula.
- Cook until the bottom is pale golden, 4-5 minutes.
- Invert tortilla onto a flat plate (or if you're me, the bottom of a jelly roll pan).
- Add more oil to the skillet if necesary and slip tortilla back in, uncooked side down. Cook until the eggs are set to your preferred consistency.
Lukins, Sheila. All Around the World Cookbook. Workman Publishing Company, New York, 1994, p 9.
| Top |
Except where noted, all material on this site is © 2003 Rebecca J. Stevenson