Buen Provecho y Buen Camino!
Tortilla Española
Recipe provided by Chef Santos
Telles
La Paella Restaurant, Los Angeles
Submitted by Robert Holm, Alameda
CA
Another version of a classic Spanish dish long enjoyed in the Holm
household…
3 cups chopped onions
1½ teaspoons chopped fresh thyme
2 pounds russet potatoes, peeled and
sliced into ¼ inch rounds
¼ cup water
8 large eggs
½ teaspoon salt
½ teaspoons pepper
Nonstick vegetable oil spray
Chopped fresh parsley
Heat oil in
large nonstick ovenproof skillet over medium-high heat. Add onions and
thyme. Sauté until onions are translucent (about five minutes). Mix in
potatoes and sprinkle with salt and pepper. Add ¼ cup of water. Reduce heat to medium; cover and simmer until potatoes are tender (about 20 minutes)
stirring occasionally. Uncover and continue simmering to allow any excess
water to evaporate. Cool.
Preheat broiler.
Beat eggs in large bowl;
add potato mixture and blend. Clean and dry skillet; spray with nonstick
spray. Heat over medium-high heat. Add potato-egg mixture; cook five
minutes flattening top if potatoes are uneven. Cook three minutes pulling in
sides of tortilla to let uncooked egg run to sides. Cover and cook until
almost set (about three minutes). Uncover and move skillet to broiler. Broil
until top is brown (about three minutes). Slide spatula around edges and
under tortilla to loosen. Place large plate atop skillet and invert tortilla onto plate. Sprinkle with parsley.✦
Just indulging in all things Buen Camino!
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