Text 574, 74 rader
Skriven 2010-08-25 11:40:00 av Dave Drum (1:124/311)
Ärende: SF Gate 303
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortilla Española
 Categories: Five, Appetisers, Latino, Potatoes, Eggs
      Yield: 16 servings
 
    1/4 c  Extra virgin olive oil
      3 md Potatoes; peeled, in 1/8"
           - slices
      1 ts Kosher salt
      1 md Spanish onion; thin sliced
      6    Eggs
 
  To achieve maximum flavor and balance in this food-wine pairing,
  adequate seasoning is paramount. Potatoes and eggs soak up a lot of
  salt, so don't be shy with the shaker. Adapted from "Food & Wines of
  Spain," by Penelope Casas (Knopf, 2007).
  
  Heat the olive oil in a large saute pan over medium heat. Add a layer
  of potatoes, sprinkle with some of the salt, and then a layer of
  onions. Continue alternating layers of potatoes and onion, sprinkling
  with salt until all the vegetables are in the pan. Reduce heat to
  medium-low and turn the potatoes to coat well with oil. Allow to cook
  for approximately 15 minutes or until done, turning occasionally. Do
  not allow them to brown.
  
  While the potatoes are cooking, whisk the eggs in a large bowl. Set
  aside.
  
  When the potatoes are tender, drain oil from the pan; reserve 3
  tablespoons of the oil. Add the potatoes and onions to the bowl with
  the eggs and press them down until they are covered by the eggs.
  
  Heat a medium-size (about 8-inch) saute pan (nonstick is best) over
  high heat and add two tablespoons of the reserved oil. When the oil is
  shimmering, pour the egg and potato mixture into the pan. Stir
  continuously for a minute or so until the eggs begin to set.
  
  Reduce the heat to medium and cook the eggs, shaking the pan
  periodically so the eggs don't stick. When the eggs begin to brown on
  the bottom, place a dinner plate on top of the saute pan. Carefully
  flip the tortilla onto the plate.
  
  Add 1 tablespoon of the reserved oil to the pan and carefully slide
  the tortilla (uncooked side down) back into the pan. Cook for several
  more minutes until the tortilla is cooked through. Shake the pan
  periodically to keep eggs from sticking.
  
  Turn the tortilla onto a dinner plate. In Spain, the tortilla is
  allowed to cool, cut to order and served at room temperature. It can
  also be served warm.
  
  If desired, garnish with romesco sauce or garlicky aioli.
  
  Makes 16 tapas-size portions
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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