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Native California like me has a "tortilla" round and flat and it only comes in two styles, flour and corn. So the idea is that tortilla can also be a thick potato omelette.
Spanish tortilla recipe,Materials,Method
Near California like me has a tortilla round and flat and it only comes in two styles, flour and corn.
So the idea that tortillas could also be a thick potato omelette became somewhat accustomed. However, the difference between the Spanish tortilla and Mexican bread.The Spanish version is made by frying thinly sliced potatoes in extra virgin olive oil, then placing those leaves in an iron frying pan, covering them with beaten eggs and cooking until set.
Preparation time: 5 minutes
Cooking time: 25 minutes
Yield: Serve 2-4
Buffalo potatoes such as Yukon Golds or red-skinned new potatoes work well on this dish. Avoid using rust.
This recipe is meant for 9 inch diameter pans. If your pan is large, add a few eggs. If your pan is a full 12 inches, add 4 eggs, another potato and another green onion.
Materials
Eggs t eggs, beaten
2 Yukon golden potatoes
2-3 green onions (or 1/4 cup chopped yellow onions), chopped up to light green portions
1/4 cup extra virgin olive oil
Salt
Method
1 Slice Potatoes: Cut the potatoes (peeled or uplined) into 1/4 to 1/8 inch wide pieces. (Helps to use a mandolin for this purpose.)
Pour the olive oil into a cast-iron or hard anodized aluminum pan (a pan that will be able to take in the heat of the broiler in the oven) and heat it over medium-high heat. When it is hot enough, start frying these in one layer as soon as the potatoes are beaten with oil - check with the last piece.
Working in batches, fry until light brown, not crunchy. When this is done, dry the potatoes in a paper towel and add salt well. Keep frying until they are all cooked.
3 Arrange the onion, fried potato pieces on top: When the potatoes are all done, pour all except one tablespoon of oil and grate the onion. The onions are just starting to crisp, turn off the heat. Arrange the onions so that they cover the bottom of the pan evenly.
Arrange the potatoes on top of the onion in a scalloped pattern. Turn the heat to medium, and add the beaten eggs. Add a generous pinch of salt. Shake the pan to beat the eggs on everything in the pan.
Let this cook until you start setting up the turtle edges, then place the pan under the broiler.
Cook it under the broiler for 5 minutes or until the top is brown. (If you prefer to finish the tortilla on the stovetop instead of the broiler, slide the tortilla from the pan onto a plate. Then in the pan, the less cooked side.
Remove the pan and set it to cool for at least 5 minutes. (Be careful, the handle is hot.
Cut wedges and serve
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