Friday, December 5, 2008

Tortilla de Patatas

This is a classic Spanish dish served in tapas bars everywhere.  And at this time of year, we can make it here in Western Massachusetts with almost entirely local ingredients.  Enjoy!

1/4 cup olive oil
4-5 medium potatoes, peeled and sliced in 1/4-inch rounds
1 small onion, chopped
3 cloves garlic, minced
5 eggs
Salt to taste

Heat the olive oil in a heavy ovenproof skillet (10-inch is a good size).  Add the potatoes and fry until tender, turning frequently to keep them from sticking.  Add the garlic and onions after a few minutes.

When the potatoes are tender, drain off all but about 2 Tbsp of the oil in the pan and remove from heat.  Turn on the broiler.

Beat the eggs and salt in a large bowl.  Add the potatoes and stir to coat.  Heat the skillet again and pour in the egg and potatoes.  Cover over medium heat, shaking frequently, until half set.  Finish under the broiler (just a few minutes will do).

Serve warm.

Serves about 4.

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