Spanish | Tortilla Española
Posted on December 29, 2013
This took a little long to make but was worth it. Very tasty. I'm getting in the mood to go to Spain!
Yield: 6 to 8 servings
1/2 cup plus 2-3 tablespoons olive oil
2 pounds baking potatoes, peeled and sliced 1/4 inch thick
salt and freshly ground pepper to taste
2 yellow onions, thinly sliced
6 eggs, lightly beaten
2-4 ounces serrano ham, diced
1 large red bell pepper, roasted, peeled, seeded, and cut into strips
chopped fresh flat-leaf parsley
Preheat oven to 325°F.
In a large frying pan over low heat, warm the 1/2 cup oil. Fry potatoes in batches, turning occasionally, until tender but not browned. Transfer to a plate and season with salt and pepper.
In another frying pan over medium heat, warm the 2-3 tablespoons oil. Add the onions and fry until soft and golden, about 15 minutes. Removed from the heat and let cool a bit.
Pour out most of the oil in the original frying pan. Arrange potatoes, onions, ham, and bell pepper in pan. Season with salt and pepper. Pour eggs over. Bake in oven for 20 to 25 minutes until eggs are set. Invert omelet onto a plate to serve. Garnish with parsley.
(Ref. "Tortilla Española" recipe, Savoring Spain and Portugal cookbook, p. 34.)