Katie’s Spanish Tortilla
Katie learned this dish while living in Spain for 15 years. There's always that moment of truth, when she has to turn it by flipping it onto a plate (otherwise it's more like a frittata). She makes it as an appetizer, pre-sliced with toothpicks for serving.
Servings
3-4
Prep time
1 hr 45 min
Ingredients
- 6 medium potatoes, peeled and diced
- 2 small onions, coarsely chopped
- 1 teaspoon salt, divided
- 4 tablespoons sunflower oil, divided
- 7 eggs
- ¼ cup milk
Preparation
IIn a medium bowl mix the potatoes, onions, and ½ teaspoon salt.
Heat 2 tablespoons of oil in a large skillet. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
Mix the remaining salt, milk and eggs into a medium bowl and whisk until frothy. Combine with potatoes and onions and mix until fully integrated.
Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture. Fry until golden brown, stirring occasionally. Reduce heat in order to allow the inside to cook. After a few minutes, turn up the heat to brown the tortilla. Flip the tortilla and fry the other side until golden brown.
Serves:
3-4; 6-8 as an appetizer
Source:
Katie Parsons (The Cast Iron Chef’s better half). © Copyright 2020 The Cast Iron Chef, Inc.
