Quantities Ingredients
4
| Medium potatoes, peeled, quartered, and thinly sliced |
1/4 c. & 1 Tbsp.
|
Olive oil, divided
|
1Tbsp.
|
Coarse salt
|
3/4 c.
| Small yellow onion, peeled and thinly sliced |
8
|
Large eggs
|
Preparation Procedures:
1.
Heat larger part of the olive oil in a skillet over moderate heat. Add
potatoes and stir until coated in oil. Cover and cook until potatoes
begins to soften, about 10 minutes. Do not brown.
2.
Stir in salt and onion slices, then cover and cook until onions are
soft and potatoes are cooked, but not mushy. Transfer potatoes and
onions to a bowl and allow to cool.
3. Beat eggs until frothy in separate bowl and add to cooled potatoes and onions, then stir to mix.
4. In
clean skillet, heat remaining oil over moderate heat until almost
smoking. Pour potato and egg mixture into skillet and allow to set for a
few minutes.
5.
Reduce heat to low and cook for ten minutes or until tortilla is set
enough to flip. Place a large plate over skillet and flip tortilla onto
it. Gently slide the tortilla back into the skillet and cook over very
low heat for about 15 minutes or until set. The tortilla is set when it
feels firm to the touch.
6. Place a serving dish over skillet and gently flip tortilla onto it. Serve hot or room temperature.
Pan Size & Preparation: 10 or 12 inch skillet