Tortilla espanola

 
                             Tortilla Espanola
 
 Recipe By     : Cooking Live Show #8894
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           olive oil
    4      large         potatoes -- peeled and thinly
                         -- sliced
                         salt and freshly ground black pepper
    1      large         onion -- thinly sliced
    4      large         eggs
      1/4  cup           finely chopped fresh parsley
 
 In a large heavy skillet heat the oil over moderate heat. Add the
 potato slices, one at a time to prevent sticking, in a single layer.
 Alternate potato layers with the onion slices and season with salt and
 pepper. Cook the vegetables, lifting and turning the potatoes
 occasionally, until tender but not brown.
 
 In a large bowl beat the eggs with a fork. Transfer the tender
 potatoes and onions to a colander to drain. Reserve 3 tablespoons of
 the olive oil. Add the drained potatoes and onions to the eggs,
 pressing down on the potatoes so that they are completely submerged,
 and let sit for 15 minutes.
 
 Heat 2 tablespoons of the reserved oil in a large heavy skillet over
 high heat. Add the potato-and-egg mixture, quickly spreading it out in
 the pan with a spatula. Sprinkle half of the herbs over the egg
 mixture. Lower the heat to moderately high and shake the pan
 occasionally to prevent sticking. When the potatoes begin to brown
 underneath, invert a large plate over the skillet. Flip the omelet
 onto the plate. Remove any pieces that have stuck to the pan and
 arrange them on the tortilla. Add the remaining tablespoon of reserved
 oil to the pan, then slide the tortilla back into the skillet. Lower
 the heat to medium and continue to cook the tortilla, flipping 2 to 3
 more times, until it is firm but still moist. Transfer the tortilla to
 a platter and sprinkle with remaining herbs. The tortilla can be
 served hot, warm, room temperature, cool, or cold cut into wedges.
 
 Yield: 6 servings
 
 
 
 
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