Ingredients
-
1/2
-
2 1/2
-
3
-
1
-
8
-
-
-
-
-
-
-
-
-
-
Directions
Tortilla Espanola (Spanish Tortilla), Traditional Iberian tapa made of eggs, potato and onion , Traditional Iberian tapa made of eggs, potato and onion
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Steps
|
1
Done
|
Heat Olive Oil in 10" Skillet on Medium High Heat (until Almost Smoking). |
|
2
Done
|
Add Potatoes, Onion and Kosher Salt. |
|
3
Done
|
Turn Gently Until Potatoes Are All Coated in Oil. Reduce Heat to Medium and Cover. |
|
4
Done
|
Cook, Turning Frequently (and Gently) Until Potatoes Are Tender, About 12 Minutes. |
|
5
Done
|
Remove Cover and Cook 6 Minutes, Turning Once After 3 Minutes. |
|
6
Done
|
Remove Potatoes and Onions With a Slotted Spoon Into a Heat Proof Bowl. Reserve Up to 3 T Oil from Pan. |
|
7
Done
|
in a Separate Bowl, Beat Eggs With Pinch of Salt. Combine With Potato Mixture. |
|
8
Done
|
Clean 10" Skillet and Reheat Reserved Oil (adding Additional Oil So That There Is 3 T Oil in Skillet) on Med/High Heat. |
|
9
Done
|
Put Egg Mixture in Pan. After 2 Minutes Reduce Heat to Medium - Low. Cover. |
|
10
Done
|
Cook Until Eggs Begin to Set, 4-6 Minutes. |
|
11
Done
|
Cover Pan With Large Plate, Flip Tortilla and Slide It Back Into the Pan (the Side That Was Facing Up in the Pan Should Now Be Facing Down). |
|
12
Done
|
Cook 4-6 Minutes Until Eggs Are Fully Set and Golden Brown. |
|
13
Done
|
Flip Again If Necessary. |
|
14
Done
|
Turn Onto a Plate and Let It Rest For 20 Minutes Before Slicing and Serving. |
