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Tortilla Espanola
Recipe By : Cooking Live Show #8894
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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1 cup olive oil
4 large potatoes -- peeled and thinly
-- sliced
salt and freshly ground black pepper
1 large onion -- thinly sliced
4 large eggs
1/4 cup finely chopped fresh parsley
In a large heavy skillet heat the oil over moderate heat. Add the
potato slices, one at a time to prevent sticking, in a single layer.
Alternate potato layers with the onion slices and season with salt and
pepper. Cook the vegetables, lifting and turning the potatoes
occasionally, until tender but not brown.
In a large bowl beat the eggs with a fork. Transfer the tender
potatoes and onions to a colander to drain. Reserve 3 tablespoons of
the olive oil. Add the drained potatoes and onions to the eggs,
pressing down on the potatoes so that they are completely submerged,
and let sit for 15 minutes.
Heat 2 tablespoons of the reserved oil in a large heavy skillet over
high heat. Add the potato-and-egg mixture, quickly spreading it out in
the pan with a spatula. Sprinkle half of the herbs over the egg
mixture. Lower the heat to moderately high and shake the pan
occasionally to prevent sticking. When the potatoes begin to brown
underneath, invert a large plate over the skillet. Flip the omelet
onto the plate. Remove any pieces that have stuck to the pan and
arrange them on the tortilla. Add the remaining tablespoon of reserved
oil to the pan, then slide the tortilla back into the skillet. Lower
the heat to medium and continue to cook the tortilla, flipping 2 to 3
more times, until it is firm but still moist. Transfer the tortilla to
a platter and sprinkle with remaining herbs. The tortilla can be
served hot, warm, room temperature, cool, or cold cut into wedges.
Yield: 6 servings
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