Spanish Potato Tortilla

[kaci]

Spanish Potato Tortilla


Egg-and-Potato filled tortilla Espanola makes a hearty meal when paired with bowls of olives and paella


1 3/4 C Vegetable Oil
1 3/4 lb Yukon Gold Potatoes, peeled and sliced
2 tsp Kosher Salt
2 Onions, medium, chopped
4 threads Saffron
4 tsp Garlic, coarsely chopped
7 Eggs
2 TBSP Half and Half
1/4 tsp Kosher Salt
1/8 tsp Black Pepper, freshly ground


Heat oil in a nonstick skillet over medium-high. Place potatoes in a bowl
and sprinkle with 2 teaspoons salt, tossing to coat. Fry the potatoes in the
oil for 7 minutes or until tender, turning occasionally.

Remove potatoes to a colander using a slotted spoon. Add the onions and
garlic to the pan and sauté for 7 minutes or until soft and translucent.

Remove the pan from the heat. Add the onions and garlic to the potatoes
using a slotted spoon. Drain the oil from the pan, reserving 1 tablespoon.
Combine the eggs, half-and-half, 1/4 teaspoon salt and the pepper in a bowl
and mix with a fork.

Add the potato mixture and stir gently. Add the reserved oil to the skillet
and heat over medium-high.

Spoon in the potato mixture and spread it evenly in the skillet. Cook for 1
minute. Lower the heat to medium-low. Cook for 8 minutes or until the eggs
are set around the edges,halfway set in the center and the tortilla slides
around easily in the skillet.

Invert the tortilla onto a plate. Slide the tortilla back into the skillet,
pushing any loose potatoes back under the eggs.

Cook over medium-low heat for 5 minutes or until a knife inserted into the
center comes out clean.

Remove to a serving platter and cool for 10 minutes.

Cut into wedges and serve warm with purchased or homemade aïoli (optional).

The trickiest part is inverting onto the plate and then sliding back into
the pan to finish cooking the top. Make sure the plate is large
enough...usually a dinner plate will work.