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LOCATION: Recipes >> Spanish >> Tortilla 06

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Tortilla de Patata Jose Luis
Serves 8 - 12 for tapas, 4 for supper

3/4 cup olive oil
1 medium onion, very finely chopped
4 medium-large baking potatoes, peeled in 1/4 inch slices
5 large eggs

Heat the oil in an 8 or 9-inch skillet until just hot enough to
sizzle a piece of onion, and cook the onion very slowly for about
20 minutes. Skim off the onion and discard. Add the potato slices
one at a time, making layers and salting each layer lightly. Cook
slowly (in effect, "simmering" the potatoes in oil) until the
potatoes are tender (they should not brown), lifting and turning
them as they cook (this may also be done in the basket of a
deep-fryer, or oven roasted). Drain in a colander and pat with
paper towels. Reserve about 2 tablespoons of the oil. Wipe out the
skillet and scrape off any stuck particles.

In a large bowl, lightly beat the eggs with a fork and add some
salt. Add the potatoes and press with the back of a slotted pancake
turner to immerse them in the egg. Let sit at room temperature
about 10 to 15 minutes. Heat 2 tsp of the reserved oil in the
skillet to the smoking point. Add the potato mixture all at once
and press with the back of a pancake turner to spread the mixture
evenly in the skillet. Lower the heat to medium-high and cook until
the tortilla is lightly brown underneath, shaking constantly.

Slide the tortilla onto a dish, cover with a second dish, and
invert. Add another teaspoon or so of reserved oil to the skillet,
heat again to the smoking point, slide in the tortilla, and continue
to shake the pan until the tortilla has browned on the other side,
tucking in any rough edges with the back of a pancake turner. Turn
the tortilla twice more, to perfect its shape and cook it a little
more (about 30 seconds on each side.) It should remain juicy within.
Cut into wedges or 1 1/2 inch squares that can be speared with
toothpicks. Serve warm or at room temperature (it can be made
several hours in advance.)


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