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Spanish tortilla is a tasty egg and potato tapas dish – Orange County Register


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The Spanish tortilla, the frittata-like dish rich in starchy sliced ​​potatoes drifting in beaten eggs, is a beloved tapa dish in Spain. Cut into quarters, it is delicious served cold, warm or at room temperature. Add diced red pepper if desired; diced ham is another tasty addition. Garlic lovers can choose to garnish each quarter with a drizzle of aioli.

It can be transformed into a past aperitif by cutting it into bite-size pieces using a small round cookie cutter.

This version is from a new cookbook, “Cook to Thrive” by Natalie Coughlin (Clarkson Potter, $ 25). Coughlin is a world class swimmer with 12 Olympic gold medals and 20 world championship medals.

Spanish tortilla

Yield: 6 to 8 servings

INGREDIENTS

3/4 cup olive oil

1 pound Yukon Gold potatoes, peeled, quartered and thinly sliced

1 large onion, thinly sliced ​​(about 2 cups)

Salt and freshly ground black pepper

8 large eggs

Garnish: smoked paprika

PROCEDURE

1. Preheat the oven to 300 degrees.

2. Heat a large cast iron skillet over medium-low heat. Add the oil, potatoes, onion, 1 teaspoon of salt and 1 teaspoon of pepper. Cook, stirring frequently, until onion is tender but not golden and potatoes are cooked through, 15 to 20 minutes. Place a colander in a bowl; transfer the mixture to a colander and allow to drain, reserving the oil in the bowl.

3. In a large bowl, vigorously beat the eggs with 3/4 teaspoon of salt. Stir in the drained potato mixture.

4. Wipe out the pan and remove any stuck-on pieces. Put the pan on medium heat. Add 1 tablespoon of the reserved oil and spread the egg-potato mixture in the pan in an even layer. Cook undisturbed for 1 minute, then transfer the pan to the oven. Bake in the preheated oven until the eggs are barely set and tossing lightly as you shake the pan, 15 to 20 minutes. Let cool for 5 minutes before transferring to a plate. Cut into quarters and sprinkle lightly with smoked paprika.

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