Tortilla
I had a Spanish housemate - Arantza Mayo - who made the most delicious tortilla de patatas or tortilla española. Since I didn't get the recipe from her. She wouldn't be able to give me a precise one anyway since it was something she did by heart. But I watched her make hers while she told me about her grandmother who lived a great long time even though she cooked with loads of oil and had tons of meat. Anyhow, I had to look for one online. After reading the various search results, I decided to approximate the recipe found at http://spanishfood.about.com/od/tapas/r/tortilla.htm. Here is my version to fit a 10" All Clan frying pan.
3 large potatoes (I used two large russets and two small/med yukon because that's what I had).
1 1/2 large onions (I used the sweet variety, though any yellow or white onion would work. Just avoid the red varieties because the color wouldn't come out as well).
6 large eggs
1 1/2 to 2 cups of olive oil for pan frying
Salt to taste (approximately 1 1/2 tsp)
Peel potatoes and slice into pieces 1/8" thick (lengthwise looks nicer, but crosswise is fine too).
Slice the onion in half, half the half and then slice about 1/4" thick (or slice it however you want to, just don't have it too chunky).
Heat about 1 cup of the oil on medium heat in a large frying pan. When it is hot, add half the potatoes into the pan, spreading them evenly over the pan. The oil should almost cover the potatoes, so add more if you need to. Cook till potato breaks easily in too. Remove the cooked potatoes from pan, draining excess oil if need be, and place in a big mixing bowl. Cook the rest of the potatoes using the same method. When the potatoes are done, cook the onion until it is soft and golden in color. An important note: Make sure that the heat is not so high that the potatoes or onion turn brown and crispy.
Crack the eggs into a small bowl and beat to mix with a whisk or fork. Add to the potato onion mixture when it has cooled slightly (approximately 10 minutes after removal from frying pan). Mix together with a large spoon. Season with salt. If you are not in a hurry, let it sit for a couple of minutes before proceeding.
Heat over medium heat approximately 1/4 cup of the olive oil in a oven proof pan (I used a 10" stainless steel All Clad). When hot but not yet burning (you don't want it too hot), stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges, keeping heat on medium to low. You don't want the tortilla to burn on the bottom before the middle is cooked.
In the meanwhile, adjust oven rack to the second highest level. Turn on oven to broiler setting.
When the sides look like it is cooked, stick the entire pan into the oven under the broiler. The entire tortilla should set after five minutes or so, but check in between to make sure the top isn't browning - or burning - too quickly. Remove from oven when the tortilla is golden brown and looks done.
Let cool for a few minutes before you attempt to slide the tortilla onto a plate to serve.
Note:
1. The traditional method calls for flipping the tortilla halfway through (for detailed description, see link at top). I find that to be a cumbersome method and so do the broiler method, which is why I do not use non-stick pan as most other recipes call for.
2. I've made this with just russets (three large) and yukons (five medium). Yukons suck up less oil and so the amount of oil you need would be less than called for in recipe.
3 large potatoes (I used two large russets and two small/med yukon because that's what I had).
1 1/2 large onions (I used the sweet variety, though any yellow or white onion would work. Just avoid the red varieties because the color wouldn't come out as well).
6 large eggs
1 1/2 to 2 cups of olive oil for pan frying
Salt to taste (approximately 1 1/2 tsp)
Peel potatoes and slice into pieces 1/8" thick (lengthwise looks nicer, but crosswise is fine too).
Slice the onion in half, half the half and then slice about 1/4" thick (or slice it however you want to, just don't have it too chunky).
Heat about 1 cup of the oil on medium heat in a large frying pan. When it is hot, add half the potatoes into the pan, spreading them evenly over the pan. The oil should almost cover the potatoes, so add more if you need to. Cook till potato breaks easily in too. Remove the cooked potatoes from pan, draining excess oil if need be, and place in a big mixing bowl. Cook the rest of the potatoes using the same method. When the potatoes are done, cook the onion until it is soft and golden in color. An important note: Make sure that the heat is not so high that the potatoes or onion turn brown and crispy.
Crack the eggs into a small bowl and beat to mix with a whisk or fork. Add to the potato onion mixture when it has cooled slightly (approximately 10 minutes after removal from frying pan). Mix together with a large spoon. Season with salt. If you are not in a hurry, let it sit for a couple of minutes before proceeding.
Heat over medium heat approximately 1/4 cup of the olive oil in a oven proof pan (I used a 10" stainless steel All Clad). When hot but not yet burning (you don't want it too hot), stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges, keeping heat on medium to low. You don't want the tortilla to burn on the bottom before the middle is cooked.
In the meanwhile, adjust oven rack to the second highest level. Turn on oven to broiler setting.
When the sides look like it is cooked, stick the entire pan into the oven under the broiler. The entire tortilla should set after five minutes or so, but check in between to make sure the top isn't browning - or burning - too quickly. Remove from oven when the tortilla is golden brown and looks done.
Let cool for a few minutes before you attempt to slide the tortilla onto a plate to serve.
Note:
1. The traditional method calls for flipping the tortilla halfway through (for detailed description, see link at top). I find that to be a cumbersome method and so do the broiler method, which is why I do not use non-stick pan as most other recipes call for.
2. I've made this with just russets (three large) and yukons (five medium). Yukons suck up less oil and so the amount of oil you need would be less than called for in recipe.
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