The Hopeful Homestead

Thursday Tapas...

Hola! I promised the recipe for yummy potato omlet tapas, so here it is.

From Tapas: The Little Dishes of Spain by Penelope Casas p. 225

Tortillas a la Espanola

serves 8-10

3/4 c olive oil

4 lg potatoes, peeled & cut into 1/8 in slices

1 lg sweet onion, thinly sliced

kosher salt

4 lg eggs

heat oil in 8 or 9 in skillet, add potato slices one at a time so hey don't stick.  Alternate layers of potato with onion, salt layers lightly.  Cook slowly over med. heat, until tender, but not brown(more boiled than fried) Potatoes should remain seperate, not "caked" Drain potatoes in colander, reserving about 3 Tbsp oil.  Clean frying pan thoroughly to prevent omlet from sticking.  Meanwhile, beat eggs in a bowl until foamy, add potatoes, press down into egg to cover, let sit for 15 min.  Heat 2 Tbsp of reserved oil in skillet until smoking point.  Add potato-egg mixture, spread rapidly with pancake turner.  lower heat to med high, shake pan often to prevent sticking.  When eggs begin to brown underneath, place plate over pan and invert, add other Tbsp of reserved oil to pan and slide omlet back into pan to brown other side.  Lower the heat to Med and flip severl more times while finishing cooking.  Transfer to a platter and cool, then cut into thin wedges or 1-1 1/2 in squares that can be picked up with toothpicks.

Note (potatoes could also be deep fried then drained in first step)  Lots of directions, but pretty easy, and delicious.  I've also had this served with jamon serrano (cured ham) thinly sliced, and bits of sharp cheese, all skewered with bits of omlet and warmed over a fondue type brazier.  Yum!

Hope y'all enjoy this blast from my past!  Peace, Shari