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Print this Recipe    Tortilla 07

Spanish Tortilla Espanola
Yield: 2 servings

1 kg potatoes
3 tb chopped onion (optional)
1 cup or less olive oil
4 eggs
1/2 ts salt

Peel the potatoes and either cut them in dice or into thin slices.
Heat the oil in the frying pan until very hot and add the potatoes,
and onions, if desired. Stir them into the oil to completely coat
and seal them, then reduce the heat slightly and continue frying
without letting the potatoes brown, stirring them frequently. With
the edge of a metal spatula or skimmer, keep cutting into the
potatoes, dicing them as they cook.

When they are quite tender (about 20 minutes) place a plate over
the frying pan and drain off the oil into a heatproof container.
Place the potatoes in a bowl.

Beat together the eggs and salt until very well combined and stir
the eggs into the potatoes and mix well. Return the oil to the
frying pan and let it reheat. Now pour in the egg and potato mixture.
Let it set on the bottom, regulating the heat so it doesn't brown
too fast. (Best in non-stick pan) Use the spatula to firm the edges
of the tortilla all around its circumference. Shake the pan frequently
to keep it loose on the bottom.

Place the plate over the pan, drain off the oil and turn the tortilla
out onto the plate. Return the oil to the pan and slide the tortilla
back in to cook on the reverse side. Remove the tortilla when it
is golden by sliding out onto serving plate. Can be served warm or


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