|
SPANISH TORTILLA Tortilla Española al Horno About 10-12 thin pie slices 3 large onions, julienne 1 lb russet potatoes, peeled, thinly sliced 6 eggs, mixed, seasoned Kosher salt Olive oil as needed Pimento (red bell pepper) pieces for garnish Flat leaf parsley leaves for garnish Preheat oven to 400°F In bowl, combine onions, one tablespoon of oil, and salt. Separately, repeat same procedure with potatoes. Roast onions in oven on cookie sheet with a rack for about 8-10 minutes, turning cookie sheet inside oven at half way of cooking time. Roast potatoes the same way for about 15-20 minutes. Vegetables should be cooked, al dente. Allow them to cool down. Lower oven heat to 350°F Oil the bottom and sides of a 9X13” round non-stick baking pan. Layer all ingredients and scatter them sparingly, adding some egg in between each layer, beginning with some potatoes, followed by onions. Repeat procedure until all ingredients are used. Bake for 25-35 minutes, or until the center of the tortilla appears firm. Allow tortilla to cool down before cutting. Run a thin spatula around the edges of pan to loosen. Invert tortilla onto a cutting surface and slice. Garnish with pimiento pieces and flat leaf parsley leaves.
|
||||||||||||||||||||||||||||||
