4 large potatoes(about 2lbs)peeled and cut into 1/2in.cubes
1 medium onion chopped
1 tsp.salt
2 cups extra virgin olive oil
6 large eggs,beaten to blend
2 garlic cloves
2 tbsp.chopped fresh parsley
Instructions
combine potatoes,onion,and salt in a bowl.Set aside
Heat oil in a large frying pan over high heat until very hot but not smoking.Spoon potato mixture into oil,spreading evenly.Cook until at least half of the potatoes are brown.Turn occasionally.
Set strainer over a bowl and pour in potatoe;let it drain.Reserve a1 tbsp.oil
Fold eggs into potato mixture in a large bowl.Stir in parsley.Heat reserved oil in non stick frying pan over medium heat.Pour egg mixture into pan,spread evenly.Cook lifting edges.Set a large plate invert tortilla ,slide back into pan,cook over medium heat until bottom is browned,about 4 min.Transfer to plate and,cut into wedges.
Serving
Suggestions
appetizer,brunch
Originally Submitted
7/1/2011
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