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Tortilla Española
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Brief Description
Classic Spanish omelet. Eggs, potatoes, onions, and olive oil.
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Main Ingredient
Eggs
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Category: Breakfast
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Cuisine: Spanish
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Prep Time: 40 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://www.wsj.com/articles/tortilla-espanola-recipe-1429285724?tesla=y
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Apr 19, 2015
Number of Servings:
Ingredients:
- 2 cups - olive oil
- 1 - medium onion thinly sliced
- 3/4 teaspoons - salt
- 2 - large Yukon Gold potatoes peeled and thinly sliced
- 1 - clove garlic minced
- 8 - eggs gently whisked
- 1 teaspoons - fresh rosemary chopped
Directions:
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.
2. 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.
3. 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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