Wednesday, January 6, 2010

Potato and Onion Tortilla

I found this recipe in another of my sisters cookbooks that she passed onto me.  It comes from "Mediterranean: a taste of the sun in over 150 recipes" by Jacqueline Clark and Joanna Farrow and they tell me that this is one of the signature dishes of Spain.  It is a perfect summer dish, my kids loved it and it's pretty easy to make.  You just need a large frying pan and a plate or pizza tray to match the size of the pan for flipping the tortilla over.  It's one of those dishes that is filling and just needs a little salad or vegies on the side to accompany it.

Potato and Onion Tortilla

1 1/2 cups olive oil
6 large potatoes sliced
2 Spanish onions sliced
6 eggs
salt and pepper

Heat the oil in a large pan.  Stir in the potato, onion and a little salt.  Cover and cook gently for 20 minutes, until soft.Beat the eggs in a large bowl.  Remove the onion and potato from the pan with a slotted spoon and add to the eggs.

Season with salt and pepper to taste.  Pour off some of the oil, leaving about 4 tablespoons in the pan.  (Reserve leftover oil for other cooking.)  Heat the pan again.  When the oil is very hot, pour in the egg mixture.  Cook for 2-3 minutes. 

Cover the pan with a plate or pizza tray and invert the omelet onto it.  I had the temperature up a little too high so it stuck to the pan, so I turned it down and the second side cooked and slid out beautifully.

Slide it back into the pan

and cook for 5 more minutes, until golden brown and moist in the middle.

I served it in wedges with some cooked silver beet and pine nuts and some grape tomatoes.