Tortilla Española (Spanish Potato Pie)
Tortilla española is a simple delicious dish that can be served as a main meal or appetizer. In Spain, the country of origin of this wonderful dish, it is featured prominently as a tapa and served cut into small portions. At home, we normally enjoy this dish accompanied with a healthy helping of salad greens.
INGREDIENTS
2 cups of olive oil
3 large baking potatoes, peeled and sliced thinly
1 medium onion, sliced thinly
6 large eggs, beaten
1 teaspoon salt
DIRECTIONS
1. In a large skillet, heat oil on medium heat. (Make sure the oil does not get overly hot, because olive oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
2. Add the potatoes and the onions in alternating layers.
3. Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes. You want the potatoes to be soft, but not fall apart.
4. Once the potato and onions are cooked, place a bowl with a colander on top. Set it in the sink and slowly empty the contents of the skillet onto the colander. The bowl below will catch the oil.
5. Allow to cool for 10-12 minutes. It is important that the potatoes are cool so they don't immediately cook the egg when combined.
6. In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
7. Let the eggs soak into to potato egg mixture for 10 minutes.
8. Heat your skillet and pour the mixture in. Cover and cook for about 8-10 minutes. Remove the cover and flip onto a large flat plate. Slide back into pan and cook for an additional 8 minutes.
9. Flip again, slide onto large plate, and serve.
