Tortilla Española can be served as Breakfast, Lunch, Dinner, Tapa, snack, hot or cold... It is easy to make and will be enjoyed by all without all the fuss.
Author: Danny Gutierrez
Recipe type: Appetizer & Tapas, Breakfast
Serves: 8 slices
- 2 large Russet Potatoes – peeled and cubed in 1 inch pieces
- 1 large Onion, diced into large pieces
- 2 cloves of Garlic, minced
- 6 large Eggs
- Splash of Milk (about ¼ cup)
- ¼ cup Extra Virgin Olive Oil
- Salt & Pepper to taste
- 6 - 8 slices of Roasted Red Peppers
Mise en place
- Peel and cube potatoes.
- Dice onions, mince garlic and slice red peppers..
- Crack the eggs, add milk & salt/pepper in a large bowl and beat until pale yellow in color.
- Place potatoes in a large saucepan and cover with cold water.
- Add 1 tsp. of salt and bring to a boil.
- Reduce heat and simmer until potatoes are almost completely tender but not mushy or falling apart (about 10 minutes).
- Drain and let cool for 5 minutes.
Saute onions, potatoes & garlic
- Heat 2 tbs of the oil in a skillet and cook the onions over medium heat until brown (about 5-7 minutes).
- Introduce potatoes to the skillet for the last 3 - 4 minutes to combine flavors and brown potatoes a bit.
- Add Garlic for the last minute.
- Remove from heat.
- Preheat oven to 400 degrees.
- Grease a glass pie pan and place onions, potatoes and garlic in pan.
- Pour egg mixture into pan distributing it evenly. Tap on counter a few times to remove air bubbles.
- Transfer the tortilla to the oven and cook for 20 minutes, or until eggs are set, and and potatoes are tender.
- Remove from oven and cool for 5 - 10 minutes.
- To remove the tortilla from the pan, run a knife around the edge and invert on to a plate.
- Place red pepper slices on top, cut into wedges and serve.
Inspired by the Tortilla Española at Ceviche Tapas Bar & Restaurant back in the late 1990's
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