Advertisement
Tortilla
- Makes
3 to 6
servings - Difficulty
Easy
- Ready in
40 min
By Mark Bittman
Published 2005
Perhaps the most commonly seen tapa of all, this is a dish I have loved eating (and making) since I first visited Spain more than twenty years ago. Don’t be put off by the large quantity of olive oil; much of it will be poured off (and will have a lovely taste, so you can use it for sautéing; refrigerate in the meantime).
Ingredients
1 cup 1¼ pounds 3 to 4
Method
- Put the oil in a large, nonstick, ovenproof skillet over medium heat. About 3 minutes later, add a slice of potato; if bubbles appear, the oil is ready. Add all of the potatoes and onion, along with some salt and pepper. Turn the potato mixture in the oil with a wooden spoon and adjust the heat so that the oil bubbles lazily.
- Cook, turning the potato mixture ge
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe