Katie’s Spanish Tortilla
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.
