The best tortilla española!! Ole

This dish brings great childhood memories for me the best tortilla española     

or Spanish Omelette was made by my aunt Carmencita, yum! she made it

for breakfast, snack, or for a light dinner served with a big salad.  Tortilla Española is a staple in Spain it is commonly served as a tapa but also for an any time meal.  Tortilla Española is to Spaniards as "arroz" or

white rice is to latinos and arepas to Colombians you make it if not 

everyday at least 4 times a week.   So, come with me and try this great dish it uses simple everyday ingredients that together they are magic. Kids love it too!!"

Tortilla Española

Ingredients:

10 eggs

3/4 cup of extra virgin olive oil

2 large russet potatoes (regular brown potatoes) or Yukon golden potatoes sliced thin 1/8 inch

1 large yellow onion sliced1/8 inch (or 2 medium)

1 teaspoon of kosher salt 

1 clove of garlic

2 tablespoons of chopped parley for garnish

 Preparation: 

Before you begin it is important to cut your ingredients properly.  For the onions cut your onions put your knife in the root of

the onion and slice in half, remove the peel and then place flat side down cut half moons like so.   Then slice your potatoes, thin 1/8" and then cut in half like half moons. 

Beat the 10 eggs in a mixing bowl and add the teaspoon of salt set aside.  In a 10 inch oven proof skillet add 1/2 cup of olive oil  and add the garlic clove whole for 3 minutes (this will flavor the oil) the minute you start to smell it take it out , burned garlic will make your oil bitter.  Add the onions and cook for about 6 minutes at medium heat, yes they will be floating in oil and its fine, then add potatoes (it will be crowded keep stirring they will wilt down) and cook for about 12-15 minutes add 2 tablespoons of the oil if needed.  Check that your potatoes are fork tender when they are,  remove pan from heat let it stand for about 10 minutes. 

Preheat your broiler.

Place your skillet over medium heat and about 1/4 cup of e.v oil (that you just removed, add egg, potato, onion mixture.   With a colander tilt the skillet over a bowl to remove about 1/4 to 1/2 cup of cup of e.v olive oil.  Then add  onions and potatoes into the egg bowl and mix well.  Place skillet and let it cook until the bottom is brown, about 6 minutes, use a spatula to look underneath.  Then place your skillet in the broiler for about 5 minutes until golden brown, be sure to watch it, it will burn quickly.    Let it cool for about 5 minutes and slide into a platter, sprinkle with parsley leaves and enjoy.!!

Serve with a salad with mixed green with tomatoes, sliced almonds,  and shaved Parmesan cheese!

Delicious Cooking, yours truly Chef Adriana!