|
1-1/2
5
10
4
1
2
|
#
oz
oz
t
T
|
Potatoes (1)
Onion
Oil
Eggs, large
Salt
Olive Oil
|
- Peel POTATOES and cut into squares about 3/8 inch square and
1/8 inch thick See (Note-2).
- Dice ONION about 3/8 inch.
- Heat Oil over moderate heat. Stir in Potatoes and
Onions. Cook turning now and then until done through but not at
all browned. Doing this in your tortilla pan is a bit cramped, but
doable.
- Strain cooked Potato mix in a wire strainer and let cool some,
Catch the oil for the next tortilla or for some other use.
- Beat EGGS and Salt thoroughly with a fork, then stir
into Potato mix thoroughly.
- In a 9 inch heavy, well seasoned iron skillet, heat 1-1/2 T Olive
Oil quite hot. Pour in the Egg mix. Reduce heat to moderate
and cook until the bottom and sides have set fairly well. I cover
the pan with a large sauté pan lid to encourage a little setting
on the top.
- With a wooden spatula, loosen the edges of the tortilla and shake
the pan to loosen the bottom.
- Cover the pan with a large plate. Invert, dumping the tortilla onto
the plate. Caution: it's going to still be quite runny but the
set shell should keep it together.
- Add another 1/2 T Olive Oil to the pan and slide the tortilla
back in, what was the top now the bottom. Continue to cook over moderate
heat until the tortilla. is pretty well set. Some say to turn it again
twice, cooking briefly on each side. This is to get the edges nice and
round, said to be the mark of an expert tortilla cook.
- Serve warm or at room temperature.
|
