Spanish TortillaFeatured by Bodegas Pinna Fidelis in the International Wine Club.
A classic Tortilla Española that is full of flavor and will surely be satisfying for lunch or dinner. The tortilla keeps, covered and chilled for up to 2 days. Pair this with a nice glass of Verdejo.Yield: 4 - 8
Prep Time: 20 Minutes
Cook Time: 60 Minutes
• 1 1/2 cups oil
• 2 1/2 lbs boiling potatoes, peeled and cut into 1/3-inch dices
• 2 1/2 cups chopped onion
• 1 tbsp coarse salt
• 10 large eggs
Heat oil in a 12-inch nonstick skillet over moderate heat until hot, but not smoking, and add potatoes, onion, and half of the salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes. Drain vegetables in a large colander set over a bowl and cool 5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tbsp oil, salt, and pepper to taste.
Return 1 tbsp oil to skillet and add mixture, pressing potatoes flush with the eggs. Cook over low heat, covered, for 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, for 15 minutes. Shake the skillet gently to make sure tortilla is set on bottom and not sticking to the skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if the top is still loose at this point, slide tortilla onto the plate first. Cover it with the skillet and invert the tortilla back into the skillet.) Round edge with a rubber spatula and cook over low heat, covered, for 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.
Recipe from www.epicurious.com.