Potato Tortilla – Spain Food
Title: Potato Tortilla
Cook Time: 35 minutes
Level: Medium
Serving: 4
Potato tortilla is one of the most classic preparations of Spanish cuisine can be found in almost any bar or restaurant. Is a dish of eggs and potatoes. The name comes from the way cake. This recipe can be serve at room temperature as an appetizer for a Spanish meal or lunch.
Ingredients:
- 1 cup olive oil
- Four large potatos (peel and cut in circles about 2 mm thick)
- Salt to taste
- 1large onion thinly sliced
- 4 large eggs
Directions:
Heat the oil in a 10-inch skillet, add potatoes, one slice at a time so that they don’t stick.
Alternate layers of potato and onion. Cook slowly, medium flame, turn occasionally until potatoes are tender.
Beat eggs in a large bowl with a fork, add salt to taste.
Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 10 minutes.
Heat 2 tbsp of the oil in large skillet. Add potatoes and egg mixture, spreading quickly.
Lower the heat to medium-high. Shake pan to prevent sticking. When potatoes start to brown, put a plate on skillet and turn around,adding another tbsp of oil.
Brown on the other side. You can repeat this three or four times for better cooking.
Personal Suggestion: If you like you can add thin slices of red pepper together with the onion. Served with a green salad. The perfect wine for this dish is a red Valencia or Merlot.
