Servings: 10 people
Ingredients
- 10 large eggs
- 475 ml extra virgin olive oil
- 700 grams Yukon gold potatoes, peeled, halved and thinly sliced crosswise
- 350 grams yellow onions, thinly sliced
- Kosher salt to taste
Instructions
- In a large bowl, beat eggs with salt and set aside.
- Heat olive oil at medium heat on a non-stick skillet, add the potatoes and onions and let them gently cook into the oil until potatoes and onion are becoming tender (about 15 minutes).
- Strain the onions and potatoes to a fine strainer and reserve the oil.
- Transfer potatoes and onion to a heatproof bowl and season with salt. Add the eggs to the potatoes and onion mix and set aside.
- Meanwhile, wipe out skillet, Add 3 tablespoon of the reserved oil to the skillet. Add the eggs, potatoes and onion mix and cook.
- Swirl and shake pan rapidly, until bottom and side begin to set (about 3 minutes), using a spatula, press the edges in to begin to form the tortilla’s puck shape.
- After 3 minutes, place a large overturned flat plate or a lid on top of a skillet and with a quick motion, invert tortilla onto it.
- Add one more tablespoon of the reserved oil to the skillet and return to the stove, carefully slide the tortilla back to the skillet and continue to cook until the second side is beginning to firm up (about 2 more minutes).
- Carefully slide the tortilla to a clean plate and let it stand for at least 5 minutes before serving.
- You can cut the tortilla in wedges and served with an Allioli (garlic flavour mayonnaise).
Notes
Buon Appetito!
Chefs Notes: One of the most classical Spanish Tapas or a wonderful appetizer, is one of the most beloved national dishes. Nothing more than egg, potato and onion cooked in olive oil.
Wine Pairing: Cava Sparkling Wine
Juice Pairing: Popeyes Heaven
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