Tortilla Española

Tortilla Española

shared by Jennifer

Details:

    PT10M
  • Prep Time: 10 Minutes
  • PT1H
  • Cook Time: 1 Hour
  • PT1H10M
  • Total Time: 1 Hour 10 Minutes
  • Difficulty: Novice
  • Serves: 6 people
  • Cuisine: American
  • Put a larger skillet over medium to low heat, and heat 1/2 cup olive oil.Cook the potatoes and cook until tender. Stir occasionally. After 15 to 20 minutes

Ingredients:

  • 1/2 cup olive oil
  • 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
  • salt and pepper to taste, or other seasoning per your taste
  • 2 tablespoons olive oil
  • 2 onions, sliced into rings
  • 6 eggs
  • 1 roasted red pepper, cut into strips
  • 3 ounces Spanish serrano ham, chopped
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Put a larger skillet over medium to low heat, and heat 1/2 cup olive oil.
  2. Cook the potatoes and cook until tender. Stir occasionally. After 15 to 20 minutes they should be done. Add salt and pepper to them when you have put them aside.
  3. Leave the skillet over medium heat and heat 2 tablespoons olive oil.
  4. Gently cook the onion rings until golden brown and soft. This should take about 15 minutes.
  5. Put the onion rings aside and let them cool.
  6. Take a large bowl to whisk the eggs. When smooth add the serrano ham, roasted peppers and cooled onions. Add the potatoes too.
  7. Return the skillet over low heat and heat the rest of the oil.
  8. Pour in the mixture and gently cook. The sides need to turn golden brown. This takes 8 to 10 minutes.
  9. Check with a spatula if needed and loosen the tortilla from the skillet.
  10. Carefully pick it up and turn it over the uncooked side. Just like making pancakes.
  11. Continue cooking until the tortilla has set in the center or until golden brown.
  12. When done slide it onto a serving plate and leave it to cool to room temperature. Cut into six wedges and serve with parsley.