Tortilla de Patatas (Spanish Tortilla of Potatoes and Egg)
1 cup olive oil
4 large potatoes (peel and slice into thin circles)
salt to taste
one large onion, thinly sliced
4 large eggs
Two options:
1/4 cup sliced fresh jalapeno peppers, seeds discarded - or -
1/4 cup thin slices of red bell pepper
1. Heat about 1/2 cup of the oil in a 9-inch skillet, add potato pieces, one
slice at a time so that they don't stick.
2. Add a layer of onions, and any peppers if using. Alternate layers of
potato and onion. Cook slowly over medium heat. Add a little more oil
if needed.
3. Turn occasionally until potatoes are tender and remain loose. Lower
heat for next step.
4. Beat eggs in a large bowl with a fork. Salt to taste. Remove potatoes
from heat and drain, if too much oil. Add potatoes to beaten eggs
cover them completely in eggs. Let sit for 15 minutes.
5. Heat 2 Tbsps of the oil in large skillet. Add potato-egg mixture and
spread in skillet. Lower the heat to medium-high. When potatoes start
to brown, put a plate on top skillet and flip over onto the plate. Slide
the potato totilla back into the skillet to brown the other side, adding
another tbsp of oil. Brown on the other side. You can flip three or four
times for better cooking. This step is a little tricky, some cooks have
more success by placing in an ovenproof skillet and baking
6. Serve on a platter and slice just like you would a pie. If you are serving
as an appetizer, cut into smaller sections and insert a tootpick into
each piece. Enjoy!
