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