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Spanish Tortilla I
While I was in Spain, I always ate Spanish Tortillas. They were so good and available everywhere. I found a recipe and decided to make it for an appetizer at a BBQ.
2 lbs of mixed potatoes (purple, red and yellow) *
1 large white onion
1/3 cup sliced red bell peppers
olive oil
9 eggs
chopped parsley
Wash and thinly slice the potatoes and start layering them in a bowl.
In a skillet, start frying the potatoes in olive oil until they lighty break under the pressure of the spatula you are using.
Drain the pototoes in another bowl with paper towels to soak the excess oil. Set aside.
Take your eggs and beat them together in a large bowl. Add salt and pepper to taste. Add bell peppers. Set Aside.
Chop up your onions and saute them in what's left of the olive oil in the skillet. If there is loads of oil left, get rid of some of it as you really only need a tablespoon or two. Put in Egg mixture.
Stir your egg mixture and slowly place your fried potatoes in the mixture.
In a 9-inch skillet, over low-medium heat, start placing the potatoes/onions evenly and in layers. (I recommend you coat the pan evenly with a non-stick spray or use the skillet to fry the pototoes or onions-a little bit of oil will be left) The eggs will stick to the potatoes, so you know you will have egg inbetween the layers. Repeat until all the potatoes are in the skillet. Afterwards, you can pour the remaining egg mixture on top.
Then you wait until the sides are golden brown and you will notice that the egg is starting to cook.
Once you think most of the tortilla is cooked, you can try to flip it in the same pan (yeah right) or place it on the bottom rack of your broiler and keep an eye on it (so that it doesn't burn).
Once the tortilla is cooked, place a plate bigger than the skillet upside down and flip the skillet over. Tortilla should easily fall out. Let it cool.
Best served cold.
Spinkle fresh chopped parsley on top. Slice and serve.
This tortilla is cut in cubes for a party, but obviously you can slice it like a cake to serve with a salad for a dinner party or something.
* I just happen to use these potatoes, russets work just as well:)
Spanish Tortilla I
While I was in Spain, I always ate Spanish Tortillas. They were so good and available everywhere. I found a recipe and decided to make it for an appetizer at a BBQ.
2 lbs of mixed potatoes (purple, red and yellow) *
1 large white onion
1/3 cup sliced red bell peppers
olive oil
9 eggs
chopped parsley
Wash and thinly slice the potatoes and start layering them in a bowl.
In a skillet, start frying the potatoes in olive oil until they lighty break under the pressure of the spatula you are using.
Drain the pototoes in another bowl with paper towels to soak the excess oil. Set aside.
Take your eggs and beat them together in a large bowl. Add salt and pepper to taste. Add bell peppers. Set Aside.
Chop up your onions and saute them in what's left of the olive oil in the skillet. If there is loads of oil left, get rid of some of it as you really only need a tablespoon or two. Put in Egg mixture.
Stir your egg mixture and slowly place your fried potatoes in the mixture.
In a 9-inch skillet, over low-medium heat, start placing the potatoes/onions evenly and in layers. (I recommend you coat the pan evenly with a non-stick spray or use the skillet to fry the pototoes or onions-a little bit of oil will be left) The eggs will stick to the potatoes, so you know you will have egg inbetween the layers. Repeat until all the potatoes are in the skillet. Afterwards, you can pour the remaining egg mixture on top.
Then you wait until the sides are golden brown and you will notice that the egg is starting to cook.
Once you think most of the tortilla is cooked, you can try to flip it in the same pan (yeah right) or place it on the bottom rack of your broiler and keep an eye on it (so that it doesn't burn).
Once the tortilla is cooked, place a plate bigger than the skillet upside down and flip the skillet over. Tortilla should easily fall out. Let it cool.
Best served cold.
Spinkle fresh chopped parsley on top. Slice and serve.
This tortilla is cut in cubes for a party, but obviously you can slice it like a cake to serve with a salad for a dinner party or something.
* I just happen to use these potatoes, russets work just as well:)