“TORTILLA ESPAÑOLA”
Perfect party appetizer recipe
TORTILLA ESPAÑOLA
Recipe by Deborah Benaim, owner of dB Catering
– 3 large Yukon gold potatoes
– 1 liter extra virgin olive oil
– 1 yellow onion
– 10 large eggs
– 1 small bag potato chips, crushed by hand
– Salt and pepper to taste
Cut potatoes in half lengthwise and thinly slice them. Fry the potato slices in enough olive oil to submerge the potatoes in a nonstick frying pan over medium-high heat until golden and crispy all over, about 7 to 8 minutes. Set aside in a large bowl.
Pour out all the olive oil except for about 1/4 of a cup in the frying pan just used. Season with salt and pepper and caramelize the onion in the oil over medium heat until golden brown, about 5 to 6 minutes.
Take the bowl of potatoes and mix in the eggs, caramelized onion and hand-crushed potato chips. Season to taste with salt and leave to rest in the bowl for
an hour.
Heat a nonstick frying pan to a medium/hot heat, add a splash of olive oil and pour in the egg and potato mixture. After 3 to 4 minutes, turn the omelet. Finish cooking on the other side for about 3 to 4 minutes. Serve with homemade roasted bell pepper slices or store-bought piquillo peppers and a glass of your favorite
Tempranillo.
Makes 4 to 5 servings.
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