Tuesday, September 15, 2009

Potato Tortilla

Getting half a dozen eggs every two weeks may not sound like a lot but sometimes presents a challenge. When I begin to acquire eggs faster than I'm eating them, one of my favorite solutions in the Spanish potato tortilla. Don't let the cup of olive oil stop you from making this, most is drained off and can be refrigerated for future use. Add-ins can include cubed ham and sauteed spinach.

Potato Tortilla
Adapted from Michael Bittman's How to Cook Everything
  • 1 cup olive oil
  • 1 lb waxy white potatoes, peeled and cut into 1/2 slices
  • 1 onion
  • 1 tsp minced garlic
  • 6 eggs
1. Add 1 cup olive oil to an ovenproof skillet and heat on medium. Add potato slices and season with salt and pepper. Cook, turning gently, until soft, approx. 20 minutes. Drain potatoes and set aside reserving olive oil separately.

2. Place 1-2 tbs of reserved olive oil into skillet and add onions. Cook until soft, approx. 10 minutes. Add garlic and cook 2 additional minutes. Preheat oven to 375.

3. Return potatoes to skillet. Cook for 5 minutes on medium-low.

4. Turn heat to low. Beat eggs and pour over potatoes. Shake skillet to distribute eggs evenly and cook undisturbed for approx. 10 minutes. Transfer to oven and bake until set, for approx. 10 additional minutes. Remove and cool to room temperature.

5. Cut and serve.

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