Tortilla Española<br><br>
Serves 6<br><br>
2 potatoes (I prefer Yukon Gold or Russet in a pinch) peeled and sliced into rounds or cubes<br>
1 large or 2 medium onions (I like sweet/Vidalia onions but any kind of onion is good)<br>
6 large eggs<br>
1 tbls of vegetable broth (optional)<br>
salt & pepper<br>
extra virgin olive oil<br><br>
1. Heat the oven to 400 degrees.<br>
2. Break the 6 eggs into a bowl, beat them a bit and add a little bit of salt and the tbls of vegetable broth. (You can use any kind of broth or no broth at all; this is the secret ingredient used in many tapas bars to keep the tortilla from drying out and give it a nice texture.) Set aside.<br>
3. Cover the potato pieces with water (and a big pinch of salt) in a pan, bring the water to a boil and cook for 5 minutes or until softened. Drain.<br>
4. Heat a tablespoon of olive oil in a saute pan and add the potatoes. Saute them gently (try not to break up the potato pieces too much) on medium heat until they begin to get a nice color, about 15 minutes. Set the potatoes aside.<br>
5. Heat another tablespoon of olive oil in the same saute pan (you don't have to clean it after the potatoes) and saute them on medium heat for about 10 minutes. I like mine to be quite soft and slightly caramelized, but if you want a crunchier tortilla, cook them for a shorter time.<br>
6. Place the potatoes and onions together in a 10-inch oven-proof non-stick saute pan. (I use the same pan, which has sloping sides and oven-proof handles to saute the potatoes and onions and cook the tortilla). Add a little more olive oil and a bit of salt and pepper and mix together gently. Pour the egg mixture over the potatoes/onions. You may have to push down on the potatoes a little to help the eggs cover them.<br>
7. Cook in the 400 degree oven for 10 minutes or until it appears to be firm. If your eggs start to brown (they shouldn't), you can drop the heat a little.<br><br>
I serve the tortilla by removing it from the pan and cutting into wedges after it's cooled considerably. It's a great anytime snack and will keep for a few days.
Serves 6<br><br>
2 potatoes (I prefer Yukon Gold or Russet in a pinch) peeled and sliced into rounds or cubes<br>
1 large or 2 medium onions (I like sweet/Vidalia onions but any kind of onion is good)<br>
6 large eggs<br>
1 tbls of vegetable broth (optional)<br>
salt & pepper<br>
extra virgin olive oil<br><br>
1. Heat the oven to 400 degrees.<br>
2. Break the 6 eggs into a bowl, beat them a bit and add a little bit of salt and the tbls of vegetable broth. (You can use any kind of broth or no broth at all; this is the secret ingredient used in many tapas bars to keep the tortilla from drying out and give it a nice texture.) Set aside.<br>
3. Cover the potato pieces with water (and a big pinch of salt) in a pan, bring the water to a boil and cook for 5 minutes or until softened. Drain.<br>
4. Heat a tablespoon of olive oil in a saute pan and add the potatoes. Saute them gently (try not to break up the potato pieces too much) on medium heat until they begin to get a nice color, about 15 minutes. Set the potatoes aside.<br>
5. Heat another tablespoon of olive oil in the same saute pan (you don't have to clean it after the potatoes) and saute them on medium heat for about 10 minutes. I like mine to be quite soft and slightly caramelized, but if you want a crunchier tortilla, cook them for a shorter time.<br>
6. Place the potatoes and onions together in a 10-inch oven-proof non-stick saute pan. (I use the same pan, which has sloping sides and oven-proof handles to saute the potatoes and onions and cook the tortilla). Add a little more olive oil and a bit of salt and pepper and mix together gently. Pour the egg mixture over the potatoes/onions. You may have to push down on the potatoes a little to help the eggs cover them.<br>
7. Cook in the 400 degree oven for 10 minutes or until it appears to be firm. If your eggs start to brown (they shouldn't), you can drop the heat a little.<br><br>
I serve the tortilla by removing it from the pan and cutting into wedges after it's cooled considerably. It's a great anytime snack and will keep for a few days.
