Tortilla Española
By ltrodrigu
Ingredients
- 2 cups olive oil
- 1 medium onion, thinly sliced
- 3/4 teaspoon salt
- 2 large Yukon Gold potatoes, peeled and thinly sliced
- 1 clove garlic, minced
- 8 eggs, gently whisked
- 1 teaspoon chopped fresh rosemary
Details
Servings 4
Adapted from wsj.com
Preparation
Step 1
Preheat oven to 350 degrees. Heat olive oil in a large saucepan over medium heat. Once hot, add onions and ¼ teaspoon salt, stirring to coat with oil. Sauté until onions are translucent, about 4 minutes. Add potatoes and stir to coat, sautéing until potatoes are tender, about 8 minutes. Add garlic, and sauté until fragrant, 2 minutes. Remove pan from heat. Use a strainer to drain off excess oil and reserve.
In a large bowl, combine eggs with cooked potatoes and onions, rosemary and ½ teaspoon salt. Heat 1 tablespoon reserved potato-onion cooking oil in a 9-inch nonstick skillet over medium heat. Once hot, pour in egg-potato mixture, using a rubber spatula to smooth surface. Cook until eggs have set, about 8 minutes. Use a spatula to break any bubbles that rise to the surface.
Transfer pan to oven and cook until surface is just firm to the touch, 10-12 minutes. Remove from oven and let rest 5 minutes. Invert a large plate over pan. Hold plate firmly and flip to transfer tortilla to plate. Serve at room temperature, sliced into wedges.
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