Saturday, May 22, 2010
It's really a very easy side dish to prepare in a wink and quite delicious. The Spanish Tortilla bears no relation to what we think when we hear "tortilla", but rather similar to a frittata or an omelet. I made this last week and used it as a side dish for an evening of grilling. It would be great on a brunch buffet or a Tapa's party if that's in your plans for the summer. I think that sounds great, maybe I can find a few folks interested in some good food and drink.
1 small onion (thinly sliced)
3 medium Yukon Gold potatoes (peeled and thinly sliced)
Salt and Black Pepper
Oil for frying
5 eggs (well beaten)
Splash of milk
Fresh chives (snipped into small bits)
To a saute pan add a bit of oil (any type you like) and add the onions. Saute until soft and very slightly browned. Remove the onions from the pan and add more oil, just enough for pan frying. Sprinkle salt and pepper, to your taste, over the potatoes and fry a few at the time until tender and very slightly browned. Drain well on paper towels.
After all the potatoes are out of the frying pan, you may begin to assemble the tortilla. Spray a small cast iron skillet with cooking spray and distribute the onions on the bottom of the skillet. Then add the potatoes in a circular pattern.
Crack the eggs into a mixing bowl and add a splash of milk, beat well. Mix in the snipped chives. Pour the egg mixture over the potatoes and cook over medium heat until the eggs begin to slightly cook on the edges. Then place into a 350 degree oven until the egg is cooked. This takes only about 5 minutes. Invert onto a plate and cut into slices to serve.