SPAN­ISH OMELETTE

Patata Tor­tilla

National Post (Latest Edition) - - THE FEAST -

❚ Mon­al­isa, 3 large po­ta­toes, Ken­nebec prefer­ably or Yukon Gold, peeled

❚ 3 tbsp (45 mL) ex­tra-vir­gin olive oil, plus more if needed

❚ 2 onions, thinly sliced

❚ 2 tsp (10 mL) kosher salt, plus more as needed

❚ 1 cup (240 mL) sun­flower or veg­etable oil ❚ 10 large eggs

1. Halve the po­ta­toes length­wise and then cut each half length­wise into quar­ters. Chop into pieces about 1/2 inch (1.5 cm) thick; you should have about 4 cups (see notes). Put the po­ta­toes in a bowl, add wa­ter to cover and set aside.

2. In a small sauté pan, heat 2 ta­ble­spoons (30 mL) of the olive oil over high heat. Add the onions and sprin­kle with 1/2 tea­spoon (2 mL) of the salt. Lower the heat to medium and cook, stir­ring oc­ca­sion­ally, the have colour. for onions taken about Re­move are on 40 a to­tally min­utes, from deep golden the soft un­til heat and and 3. Mean­while, set aside. in a sep­a­rate medium skil­let, heat the sun­flower oil over medium heat to about 250°F (120°C). Drain the po­ta­toes and pat them dry. To test the oil, drop in a piece of potato; if it be­gins to bub­ble and siz­zle, the oil is ready. Fry the po­ta­toes for about 15 min­utes, or un­til a knife in­serted into a larger piece comes out eas­ily. Use a slot­ted spoon to re­move the po­ta­toes from the oil. Sprin­kle them with 1/2 tea­spoon (2 mL) of the salt. 4. In a large bowl, beat the eggs with the re­main­ing 1 tea­spoon (5 mL) salt. Add the onions and po­ta­toes and stir to com­bine. 5. Heat a per­fectly clean 10-inch (25-cm) non­stick skil­let over high heat. (The big­ger the stove burner, the more evenly the tor­tilla will cook, so use your largest burner.) Coat the skil­let with the re­main­ing 1 ta­ble­spoon (15 mL) olive oil. Add the egg-potato mix­ture and im­me­di­ately lower the heat to medium. Stir quickly a few times, scrap­ing along the bot­tom with a sil­i­cone spat­ula, then leave the skil­let un­touched, al­low­ing the egg to cook. Move the spat­ula around the sides of the pan, slip­ping it un­der the omelette and loos­en­ing any stub­born stuck parts very gin­gerly, in an at­tempt to en­sure the omelette is not ad­her­ing to any part of the skil­let’s sur­face. Cook for about 4 min­utes, un­til the edges are fully cooked but the cen­tre is still a bit liq­uid.

6. Place a round plate with a di­am­e­ter larger than the pan’s up­side down on the top of the pan. With one hand on the plate and one hand hold­ing the pan, quickly flip the pan and plate to­gether in one mo­tion so that the tor­tilla is on the plate.

7. If the pan has any pieces stuck to it, quickly clean it and coat it with a bit more oil. Re­turn the pan to the heat and slide the omelette back into the pan. Tuck the edges un­der with your spat­ula and cook for 3 min­utes more.

8. Slide the omelette onto a clean, dry plate and let rest for 5 min­utes be­fore slic­ing into 8 wedges and serv­ing. Notes: The shape of the cut potato is a highly per­sonal pref­er­ence. Some peo­ple like an ir­reg­u­lar shape; to get it, insert a knife about 1/2 inch (1.5 cm) into a peeled potato and then ro­tate and lift the knife, break­ing off an ir­reg­u­larly shaped piece. Ro­tate the potato slightly and re­peat. Oth­ers pre­fer thin, round slices.

The choice of pan is key. It should be a 10-inch (25-cm) non­stick skil­let, with its non­stick prop­er­ties fully in­tact. In most Basque homes, there is one pan used al­ways and some­times ex­clu­sively for mak­ing tor­tilla.

Serves: 8

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