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Tortilla de Batatas y Cebollas
From Dorothy McNett's recipes at www.dorothymcnett.com. Served as a tapa and should be served at room temperature, sliced into wedges. Great with cheeses as a wonderful appetizer.
1 large baking potato
Scrub potato and slice about 1/4 inch thick. Slice onion into rings about 1/4 inch thick. Cut slices n half. Heat the 1/2 cup oil in a saute pan, add the potato and onions, reduce the heat to medium. Cook, uncovered, for about 10 minutes or more, until tender and just starting to brown. Remove from the pan and allow to cool. Whisk the eggs, salt and pepper and add to the onions and stir in the diced ham. Let stand about 10 minutes. In a 10 inch skillet, heat the 1-2 tablespoons oil to coat the bottom nicely. Heat just until a haze begins to form and the oil looks alive, but do not overheat to the smoking point. Pour the egg mixture into the pan and cook (but do not stir) over low-moderate heat, using a silicone spatula to loosen the edges. Cook about 10 minutes. When it is almost firm, put a plate over the top of the skillet and invert the tortilla onto the plate. Slide the tortilla back into the skillet, browned side up, cooking just until it is done. Cut into wedges and serve at room temperature.
Recipe created 2015-01-26.