Ben Collver wrote to Dallas Vinson <=-
Flour or Corn?
The original recipe does not specify which. I imagine either would
work. However, the original recipe calls for raw tortillas. Taken literally, i have never seen raw wheat tortillas, only corn.
Then there is the Spanish tortilla ... a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of
the Spanish cuisine. It's an omelette made with eggs and potatoes,
optionally (required at my house) including onion. It is often served
at room temperature as a tapa.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tortilla Espanola (Spanish Tortilla)
Categories: Five, Potatoes, Vegetables, Eggs
Yield: 3 servings
6 lg Eggs; beaten
2 Yukon Gold potatoes
3 Green onions; chopped up to
- the light green parts
+=OR=+
1/4 c Chopped yellow onion
1/4 c Extra virgin olive oil
Salt
SLICE THE POTATOES: Slice the potatoes (peeled or
unpeeled) into disks between 1/4" and 1/8" thick. (It
helps to use a mandoline for this purpose.)
FRY THE POTATO SLICES IN BATCHES: Pour the olive oil
into a cast-iron or hard anodized aluminum pan (a pan
that will be able to take the heat of a broiler in the
oven) and heat it over medium-high heat. When it is hot
enough to sizzle the potatoes as soon as they hit the
oil - test this with an end piece - start frying them
in one layer.
Working in batches, fry until they are lightly browned,
not crispy. When they are done, let the potatoes dry on
a paper towel and salt them well. Keep frying until they
are all cooked.
SAUTE THE ONIONS, ARRANGE THE FRIED POTATO SLICES ON
TOP: When the potatoes are all done, pour off all but a
tablespoon of the oil and saute the onions. When the
onions are just starting to crisp, turn off the heat.
Arrange the onions so they are evenly covering the
bottom of the pan.
Arrange the potatoes on top of the onions in a scalloped
pattern. Add the beaten eggs:
Return the heat to medium and add the beaten eggs. Add a
generous pinch of salt. Shake the pan so the eggs coat
everything in the pan.
Let this cook until you see the edges of the tortilla
begin to set, then put the pan under the broiler.
BROIL TO BROWN THE TOP: Cook it under the broiler for 5
minutes, or until the top browns. (If you prefer to
finish the tortilla on the stovetop instead of the
broiler, slide the tortilla out of the pan onto a plate.
Then invert the pan over the plate, and flip the whole
thing, pan and plate so that the tortilla falls back
into the pan, less-cooked side down.)
Remove the pan and set it to cool for at least 5
minutes. (Be careful, the handle is hot! Drape with a
potholder.)
CUT INTO WEDGES AND SERVE: It's also good at room
temperature, and will keep a couple days in the fridge.
MAKES: 2 to 4 servings
By: Elise Bauer
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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