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Monday, June 17, 2013

Meatless Monday: Spanish Tortilla

Eggs for dinner again and this one is filling! Yes, my photo doesn't look pretty but this tasted amazing! It reminded me of a dish that many traditional tapas restaurants serve. We used farm fresh eggs and russet potatoes ) that's what we had on hand.

Spanish Tortilla 
From Simply Recipes

6 eggs, beaten
2 Yukon Gold potatoes
2-3 green onions (or 1/4 cup chopped yellow onion), chopped up to the light green parts
1/4 cup olive oil
Salt


Slice the potatoes (peeled or unpeeled) into disks between 1/4 and 1/8 inch wide.

Pour the olive oil into a cast-iron or hard anodized aluminum pan (a pan that will be able to take the heat of a broiler in the oven) and heat it over medium-high heat. When it is hot enough to sizzle the potatoes as soon as they hit the oil – test with an end piece – start frying them in one layer. Working in batches, fry until they are lightly browned, not crispy. When they are done, let the potatoes dry on a paper towel and salt them well. Keep frying until they are all cooked.

When the potatoes are all done, pour off most of the oil and sauté the onions. When they are just starting to crisp, turn off the heat. Arrange the onions so they are evenly covering the bottom of the pan. Arrange the potatoes on the pan in a scalloped pattern.

Turn the heat back on to medium, and pour in the eggs. Add a generous pinch of salt. Shake the pan to get the eggs to coat everything in the pan. Let this cook until you see the edges of the tortilla begin to set, then put the pan under the broiler.

Cook it under the broiler for 5 minutes, or until the top browns. (If you prefer to finish the tortilla on the stovetop instead of the broiler, slide the tortilla out of the pan onto a plate. Then invert the pan over the plate, and flip the whole thing, pan and plate so that the tortilla falls back into the pan, less-cooked side down.) Remove the pan and set it to cool for at least 5 minutes. Cut into wedges and serve. It’s also good at room temperature, and will keep a couple days in the fridge.

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