| Servings: 6 to 8
Ingredients:
Directions
• Toss the potatoes and onion and season lightly with salt.
• Heat the oil in a fairly deep 8-inch skillet. Since the tortilla should be as high and thick as possible, it is important that the skillet never be too large.
• Add the potatoes and the onion and simmer slowly until the potatoes are tender and slightly golden.
• Remove the onions and potatoes with a slotted spoon and drain in a colander. Pour out the oil and wipe the skillet with a paper towel. Measure the oil and return 2 tablespoons of it to the same skillet.
• Meanwhile, beat the eggs with a fork or wire whisk until foamy. Add the potatoes and onion to the eggs and mix. Re-heat the oil at a high temperature in a small 8-inch skillet for a .thick tortilla and a 9-inch skillet for a thinner one. Pour the eggs in all at once and lower the heat to medium high. With a small spatula push the eggs towards the middle, lifting the edges slightly.
• When the potatoes start to brown underneath and the eggs are no longer runny and are beginning to set on top, invert a large plate over the skillet and flip the skillet over to deposit the tortilla bottom side up on to the plate. Slide the tortilla back into the skillet, still bottom side up, first adding more oil if necessary, and continue cooking to brown. Turn once again, first adding more oil to the pan.
• To serve, cut in pie shaped slices for a luncheon dish, or cut in squares to serve on cocktail picks as tapas. |
