Ingredients for Tortilla Española:
- ¼ cup - 60 ml extra-virgin olive oil
- 1 ¼ pounds - 550g red bliss potatoes, peeled and sliced 1/8 inch thick
- 1 onion, halved and thinly sliced
- 8 large eggs
- salt and freshly ground pepper 8 large eggs
How to make Tortilla Española:
Preheat the oven.
Heat the olive oil in a large cast-iron skillet. Add the potato and onion, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned.
In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl.
Return the skillet to the heat. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.
Tastyfood - Recipes