Spanish TortillaLaurie & Steve|
Check out the great variation to this recipe: Bacon Tortilla!
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, pressed or minced (optional)
2 medium size (about 1 pound) thin-skinned potatoes, scrubbed
and cut into 1/4-inch cubes
1 can (6-ounce drained weight) pitted black ripe olives, drained
1 7-ounce jar roasted red peppers or pimientos, drained, or 1 can
(7-ounces) diced green chiles, drained
9 large eggs
Sour cream (optional)
In a 10 to 12-inch nonstick frying pan over medium heat, combine 1
tablespoon oil, onion, and garlic; cook, stirring often. just until onion is
limp, about 5 minutes. Add remaining oil and potatoes; turn with a wide
spatula to coat evenly with oil. Cook over medium-high heat, turning
often, until potatoes are golden and tender to bite, about 15 minutes.
Coarsely chop olives and peppers; stir into potatoes.
In a bowl, whisk eggs until blended. Reduce heat under potatoes to low;
add eggs. Cover and cook until eggs are set about l-inch around edge but
still look liquid in the center, about 8 minutes. Uncover; tilt pan and, with
a spatula, slightly lift edges of tortilla to let uncooked egg flow under. Cover
and cook until egg is set on top but still looks moist, 5 to 10 minutes.
Ease a spatula down sides and under the tortilla to be sure it is not stuck.
Lay a flat plate or a rimless baking sheet, wider than the frying pan, over
the top of the pan. Holding plate and pan together, invert tortilla onto the
plate. With your hand or a spatula, slide tortilla back into pan, cooked side
up. Cook, uncovered, until eggs are set on bottom, about 1 minute more; lift
with spatula to test.
Slide tortilla onto a serving platter. Cut into wedges and serve hot, warm
or at room temperature, with sour cream to spoon on portions.
Cook 1/2 cup firmly packed chopped bacon in a 10- to 12-inch nonstick
frying pan over medium heat; stir often until browned. Follow directions
for Spanish Tortilla, preceding, but omit the first 1 tablespoon of olive
oil, adding onion and garlic to pan with bacon. Omit olives and peppers. Also
stir 1/2 cup shredded cheddar cheese into whisked eggs.
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