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Tuesday, November 10, 2009

Spanish Potato Tortilla



One of the things I really miss that my mom would make was tortillas.  Not the Mexican taco tortillas, but the Spanish ones made with eggs and potatoes.  I honestly would go for helping after helping after helping, not able to get enough of it even though I was on the verge of exploding!  I have never attempted making this on my own since this is probably a dish the hubs would turn his nose up at, but now that he's deployed, I figured I'd better get a start on it.

This dish is really quite simple.  Potatoes.  Eggs. Onion.  Thats it.  Plus seasonings, of course, and you can add whatever you want to it - I chose to salt mine liberally (it really does need it) and to top it with paprika.  Paprika makes me think of my mommy, too!  My tortilla turned out all sorts of funky - but it was totally operator error, not the recipe.  My potatoes were slightly undercooked, I slightly burned the garlic I had sautéed, I slightly had issues flipping the tortilla over.  Obviously I had a few slight problems, but I think next time I can do much better. I will be calling my mom and asking her how exactly she makes hers so flippin' fantastic, but I do know that it pretty much mirrors this recipe.  Perhaps its just her bit of magic that I haven't found for myself yet :) If you've never had Spanish tortilla, you must give this a shot! Its great! Unless I make it, of course...

Spanish Potato Tortilla
Serves 4

3 potatoes, peeled and halved
1/4 cup olive oil
1 onion, thinly sliced
6 eggs
Kosher salt, to taste
Seasonings, your favorites


1.  Cook potatoes in boiling salted water until tender. Drain well and slice.

2.  Heat oil in an 8-inch frying pan. Add potato slices and onion and fry for 5 minutes until tender and golden.

3.  Whisk eggs and season well. Pour over potato and onion mixture.

4.  Cook tortilla over low heat for 10 minutes until eggs set.

5.  Loosen edges of tortilla with spatula and slide onto a plate and turn the tortilla over to cook the underside again for another 5-10 minutes. Or you can finish under a grill the top side to brown.

6.  Stand for 10 minutes before cutting to serve.

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