Ingredients
-
1/2
-
20
-
1
-
1
-
6
-
-
-
-
-
-
-
-
-
-
Directions
Spanish Tortilla,This simple dish can be served as part of tapas or as a light lunch.,I have never met a potato I didn’t like and this is no exception! I made it exactly as written and would not change a thing. used it as a side dish at dinner but kept going back for ‘just one more sliver’ right up until bedtime. There is none left and I should be ashamed. I’m not – it was delicious! Made for the Bistro Babes – ZWT 8
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Steps
|
1
Done
|
Heat the Oil in a 10 Inch Non-Stick Skillet Over High Heat. |
|
2
Done
|
Then Lower the Heat and Add the Potatoes, Onion, and Garic, and Cook For 15-20 Minutes, Stirring Frequently, Until the Potatoes Are Tender. |
|
3
Done
|
Beat the Eggs in a Large Bowl, and Season Generously With Salt and Pepper. |
|
4
Done
|
Using a Slotted Spoon, Transfer the Potato Mixture to the Bowl of Eggs. |
|
5
Done
|
Pour Off the Excess Oil, Reserving 3-4 Tbsp of It, and Scrape Away Any Crusty Bits from the Bottom of the Pan. |
|
6
Done
|
Reheat the Pan and Add 2 Tablespoons of the Reserved Oil. |
|
7
Done
|
Pour in the Potato Mixture, Smoothing It Down to Make an Even Layer. |
|
8
Done
|
Cook For About 5 Minutes, Shaking the Pan Occasionally, Until the Bottom Is Set. |
|
9
Done
|
Shake the Pan and Use a Spatula to Loosen the Sides of the Tortilla. |
|
10
Done
|
Place a Large Plate Over the Pan, and Carefully Invert the Tortilla Onto the Plate. |
