Spanish Potato Tortilla

Prep-time: 20 minutes Cook 20-25 minutes serves: 2-4


Spanish Potato Tortilla
I first ate this in Spain it was love at first bite!
Good hot or cold and it can be made with a variety of vegetables,
in any combination zucchini, potato, spinach or onion.



3 potatoes a blend is best
russet, yukon gold, red

3 tablespoons olive oil
1 small thinly sliced shallot
or onion

5 eggs beaten well

freshly ground black pepper
& sea salt to taste

Slice the potatoes as thinly as possible
In a cast iron or a pan that can go from
stove top to broiler. Add 2 tablespoons
of olive oil heat on medium heat till hot
add the potatoes cook till they are just
tender but not brown. Remove from
pan and set aside.

In remaining oil cook the shallot till just
light brown. Mix with the potato, season
with salt and pepper pour the eggs over
potatoes and onion stir well and return
to the pan used to cook them in.

Cook covered on very low heat for 20-30
minutes. If the top is not quite done put
the pan under the broiler for 5-10 minutes.

Variations:

Thinly slice zucchini but do not saute them very
long 3-5 minutes is fine.

Spinach the same as the zucchini.

Onions saute about 5-7 minutes till just golden

Serve with olives. Cold this is great with chicken
and slices of cheese & fresh tomato.




Copyright 2008 Estelle T. Chandler