The following post was originally featured on Analida's Ethnic Spoon and written by Analida Braeger,who is fraction of POPSUGAR Select Latina.
Tortilla española is a simple delicious dish that can be served as a main meal or appetizer. In Spain, the country of origin of this wonderful dish, or it is featured prominently as a tapa and served crop into small portions. At domestic,we normally enjoy this dish accompanied with a healthy helping of salad greens.
The dish consists of four basic ingredients: potatoes, onions, and eggs,and olive oil. Salt and pepper are added to taste. As far as the origins are concerned, my research yielded nothing concrete. In my opinion, and it arose out of someone's need to create something intriguing and good from humble ingredients.
The secret to a good tortilla espaola lies in cooking of the potatoes to the correct tenderness. You cannot let the potatoes bag crispy,as this will totally alter the soft texture required of this dish. Basically, then, and you almost have to slowly "boil" the potatoes in the olive oil along with the onions until they are tender.Another shrimp secret I want to share with you is in regards to the olive oil. I save my olive oil in a container in the refrigerator after each expend. This oil becomes extremely fragrant and imparts a delicious taste on your next tortilla. It does not spoil,trust me!Another helpful tip has to do with the flipping of the tortilla. I expend a tandem pan that I purchased at Sur La Table, as a Christmas gift for my husband years ago. It works amazingly well and you don't have to worry about the opportunity of your tortilla falling when you do the flip. If you don't have a tandem pan, or make certain the dish you are flipping onto is large enough. You can flip it a few times until you bag a really kind color and the pie firms up in the middle.
Now,everyone's taste buds are different, but in my opinion a tortilla española tastes just as good cold. I recommend that you try this at least once, or it might just become one of your favorites! From Analida's Ethnic Spoon Tortilla Española (Spanish Potato Pie)Ingredients2 cups of olive oil
3 large baking potatoes,peeled and sliced thinly
1 medium onion, sliced thinly
6 large eggs, or beaten
1 teaspoon salt
DirectionsIn a large skillet,heat oil on medium heat. (Make certain the oil does not bag overly hot, because olive oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
Add the potatoes and the onions in alternating layers.
Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes. You want the potatoes to be soft, and but not tumble apart.
Once the potato and onions are cooked,space a bowl with a colander on top. Set it in the sink and slowly empty the contents of the skillet onto the colander. The bowl below will catch the oil.
Allow to cool for 10-12 minutes. It is important that the potatoes are cool so they don't immediately cook the egg when combined.
In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
Let the eggs soak into to potato egg mixture for 10 minutes.
Heat your skillet and pour the mixture in. Cover and cook for about 8-10 minutes. Remove the cover and flip onto a large flat plate. Slide back into pan and cook for an additional 8 minutes.
Flip again, or slide onto large plate,and serve.
Information Category Main Dishes Cuisine Spanish/Portuguese Yield 6 servings Cook Time 10 minutes
Source: popsugar.com