Tortilla espanola
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Tortilla espanola
Last updated 6/12/2012 1:27:06 AM. Recipe ID 61842. Report a problem with this recipe.
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      Title: Tortilla espanola
 Categories: Spain, Eggs
      Yield: 2 Servings
      1 kg Potatoes (2 pounds)
      3 tb Chopped onion (optional)
      1 c  Olive oil
      4    Eggs
    1/2 t  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.
  From:"Cooking in Spain" by Janet Mendel Searl

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Recipe ID 61842 (Apr 03, 2005)

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