Tortilla Espanola (Spanish Potato Pie

• Vegetarian
• Gluten free

• Produce

  • 3 Baking potatoes, large
  • 1 Onion, medium

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 2 cups Olive oil

Found on ethnicspoon.com

Description

Ingredients

• 3 large baking potatoes, peeled and sliced thinly
• 1 medium onion sliced thinly
• 6 large eggs beaten
• 1 tsp. salt
• 2 cups of olive oil

Directions

• In a large skillet heat oil on medium heat (make sure the oil does not get overly hot because olive oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
• Add the potatoes and the onions in alternating layers.
• Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes.You want the potatoes to be soft, but not fall apart.
• Once the potato and onions are cooked, place a bowl with a colander on top. Set in the sink. Slowly empty the contents of the skillet onto the colander. (the bowl below will catch the oil).
• Allow to cool for several minutes (10-12). It is important that the potatoes are cool so they dont immediately cook the egg when combined.
• In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
• Let the eggs soak into to potato egg mixture for 10 minutes.
• Heat your skillet and pour the mixture in. Cover and cook for about 8-10 minutes. Remove the cover and flip onto a large flat plate. Slide back into pan and cook for an additional 8 minutes.
• Flip again, slide onto large plate and serve.