Tortilla Española BitesFrom luisascatering 1 year ago
- 2 lbs. waxy potatoes (such as Yukon Golds) shopping list
- 2 cups Spanish extra virgin olive oil shopping list
- 1 large sweet yellow onion, finely chopped shopping list
- 4 large organic eggs shopping list
- 1/2 cup grated manchego cheese shopping list
- sea salt and fresh ground black pepper, to taste shopping list
- garnish: shopping list
- extra grated manchego cheese shopping list
- fresh parsley leaves, finely chopped shopping list
- Spanish extra virgin olive oil shopping list
How to make it
- Peel the potatoes, cut into small cubes then put them on a clean dish towel and dry well. Heat the oil in a large, heavy-bottom or nonstick skillet. Add the potato pieces and onions, then lower the heat and cook the potatoes, stirring frequently so that they do not clump together, for 20 minutes or until they are tender, but not browned.
- *tip: The secret of success is to cook the potatoes for a long time so that they absorb the flavor of the oil and are cooked, but not browned or crisp and do not fall apart. They are in fact almost boiled rather than pan-fried."
- Meanwhile, beat the eggs lightly in a large bowl and season well with salt and pepper. Place a strainer over a large bowl.
- When the potatoes and onions are cooked, drain them into a strainer so that the bowl catches the oil. Set the oil aside. When the potatoes and onions are well drained, gently stir them into the beaten eggs, along with cheese.
- Wipe the skillet clean and heat 2 tablespoons of the reserved oil into the skillet. When hot, add the egg and potato mixture, lower the heat and cook for 3-5 minutes or until submerged and loosening the tortilla from the bottom of the skillet to stop it from sticking.
- To cook the second side, cover it with a plate and hold the plate in place with the other hand. Drain off the oil in the skillet, then quickly turn the skillet upside down so that the tortilla falls onto the plate. Return the skillet to the heat and add a little more of the oil if necessary. Slide the tortilla, cooked side uppermost, back into the skillet and cook for an additional 3-5 minutes or until set underneath. The tortilla is cooked when it is firm and crisp on the outside but slightly runny in the center. Let rest for 15 minutes.
- Slide onto parchment lined cutting board and cut into bite sized squares. Transfer to serving platter, drizzle with olive oil, sprinkle each bite with cheese and finish with parsley garnish (and stick a wooden pick in there for easy eatin') Enjoy!