Friday, June 19, 2009

Potato Tortilla


I went out for tapas the other night, you know those tasty little morsels served on tiny little plates. I always assumed I would have to travel to Barcelona to truly experience what a tapa was all about. Apparently the word is out on tapas, as several tapa restaurants have opened in the Philadelphia area. Lots of delicious items such as blue fin tuna ceviches, salt baked shrimp and yummy yuca fries. Each serving leaves you wanting just a wee bit more, then moments later something even more delicious arrives. By the end of the night we had tried over 18 different tapas, no one could decide on just one favorite.

Soooo... today I bring you a simply prepared potato tortilla. A short list of ingredients quickly pulled together to create a beautiful potato tortilla. If your not quite ready to prepare 18 different tapas, you can serve a slice of this tortilla with a salad and if you like some type of grilled meat.

  • 1/2 cup of olive oil
  • 2 baking pototes peeled and thinly sliced(slightly less than a 1/4 inch)
  • 1 large onion thinly sliced
  • 6 eggs Salt and pepper
  • Chopped flat leaf parsley
  • Grated parmesan

Heat a non stick 10 inch pan. Add the olive oil, when warm add potato slices and onion. Cook for about 20 to 25 minutes, gently tossing potatoes, till they are tender. Mix eggs together in large bowl, season well with salt and pepper. When potatoes appear tender drain off the olive oil by placing a strainer over a bowl. You should collect a decent amount of oil . Carefully scoop the potatoes and onions into the mixed eggs.. Let stand for about 10 minutes. Reheat skillet with about 4 Tb of reserved oil. Pour egg mixture into warm skillet. Make sure onions and potatoes are evenly layered. Cook for about 6 minutes, shaking pan occasionally. When tortilla appears set, use a spatula to loosen the sides. Place a large plate over the skillet and slowly flip the tortilla onto a plate. Add 1 Tb of the remaining oil to the pan. Carefully slide tortilla back into skillet, this time cooked side up. Once back in pan tuck in edges with spatula. Continue cooking for about 4 minutes, until tortilla seems set. . Remove from skillet, lightly sprinkle with Parmesan cheese. Let sit 5 minutes before slicing. Garnish with chopped parsley and serve.

11 comments:

  1. This is one of my son favorite dishes for breakfast with some spanish chorizo. I love that yours have a lot of potato.

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  2. A lovely potato tortilla! yummie!

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  3. This looks like such a fun way to eat potatoes! Thanks for stopping by my blog so that I could discover yours!

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  4. It's a great version of the classic potato pancake. Looks fantastic!

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  5. The other night, I was craving, potatoes, eggs and onions. Why didn't I have this recipe. I ended up making a cheddar cheese potato, onion baked creation. It was good but I admit, I think yours sounds better. I plan to try it real soon. Thanks.

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  6. I LOVE tortillas! I esp love adding some bacon or spicy sausage into it...and red peppers! YUM~

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  7. Ooh, I remember eating these when I spent a semester in Spain a LOONNNGGG time ago. Yours looks so delicious!

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  8. Love tapas!
    Last time I was in Philadelphia, I had a great dinner at Amada (www.amadarestaurant.com). Definitely give it a try (Just remember to make reservations!).

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  9. Tyler Florence has a recipe for a Spanish tortilla which is a potato tortilla. http://www.foodnetwork.com/recipes/tylers-ultimate/spanish-tortilla-recipe/index.html
    The recipe is different but you might want to try a variation.

    I made it and it was good except that I ruined it when I flipped. It was still delicious. I wish mine looked as good as yours.

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  10. Yum! I just went through some of your blogs and find that I am going to look forward to following you!

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