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LOCATION: Recipes >> Spanish >> Tortilla 03

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TORTILLA DE PATATAS

first-class olive oil for cooking
1 large potato, (about 400g.) peeled and sliced thinly
1 medium onion, diced small
3 whole eggs
1 teaspoon baking powder
salt

Heat frying pan with half-inch deep of olive oil. When oil is hot
add potatoes and cook thoroughly as if for home fries, adding onions
about half-way through cooking. While potatoes are fryingk beat
eggs in a large bowl with baking powder and a little more salt than
you would normally use. When potatoes are done remove from heat
and let cool a few minutes. Then add the potato/onion mixture, oil
and all, directly to the beaten eggs and stir to mix thoroughly.
Taste for salt. Add some more olive oil to the frying pan and when
it's hot add the mixture from the bowl turning, and distributing
the potatoes evenly throughout the pan. Immediately lower heat
and cover, preferably with one of those covers that has little
holes to let the steam escape.

After about five minutes help the sides of the tortilla to detach
from the pan and tilt the pan to let the raw egg move to hot spots
(do NOT stir tortilla). When the top of the tortilla looks nearly
done shake the frying pan swiveling it to release the tortilla from
the bottom. Take a flat plate, cover the entire frying pan, slide
the tortilla onto the plate and back into the frying pan so that
the top is now the bottom. Return the frying pan with the tortilla
to the heat and cook on medium heat uncovered just for a few minutes.
Remove from heat, transfer to a plate and let cool before eating
(room temperature is best). For a cocktail party cut into one-inch
cubes with a toothpick in each. For a first-course or snack cut
into wedges like a pie.

Variation: When tortilla is completely cool slice it in half
horizontally as if for a layer cake and spread with tuna-fish salad
or other mayo- based filling. Put the cover back on and chill
before serving.

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