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TORTILLA ESPANOLA




Source of Recipe


Great-Gramma Cristina Ruiz-Martinez from Aguilar De Campoo, Spain


Recipe Introduction


Cut these up into bite size squares or wedges - as a meal or an appetizer.



List of Ingredients




1 C olive oil
coarse salt
4 large potatoes, peeled and sliced
1 large onion, thinly sliced
4 large eggs


Recipe



Use large non stick skillet for first part of preparation & 9” non stick skillet for final preparation.

Heat oil in large pan.
Layer potato, onion slices & coarse salt to taste.
Cook over med. heat, lifting & turning potatoes/onion occasionally, until tender & browned.

Meanwhile, in large bowl, beat eggs with fork until mixed.
Let stand until potatoes are done.
Drain off any excess oil.

Pour egg mixture evenly over potato/ onions.

Move pan around & shake once in a while to evenly brown mixture & keep it from sticking.
You can use edge of pancake turner (or a fork) as mixture sets to let uncooked egg run under to cook more evenly.

Once mixture is brown, place large plate upside down over pan.
Turn pan upside down & slide uncooked side of potato/eggs back into pan.
Continue cooking until browned.

*Flipping tortilla 2 or 3 more times will help give it shape.

Serve hot or at room temperature.