Spanish Potato Tortilla
One of the most popular tapas to snack on while traveling through Spain, this is a tasty potato omelette. Bring a little taste of Spain to your own kitchen!
1 1/2 lb potatoes
1 1/2 onion
1 1/2 cups olive oil
salt, to taste
2 red bell peppers, peeled, cored, seeded and thinly sliced
Peel and rinse the potatoes, Thinly slice and set aside to dry out a little. Peel your onion and thinly slice.
Heat olive oil in a deep, heavy bottomed fry pan. Once oil is hot, carefully transfer the sliced potato and onion into the oil and fry for about 20-30 minutes until soft and just a little golden. Stir mixture occasionally.
While potatoes and onion are frying, crack your eggs and place in a large bowl. Add your sliced bell pepper to the egg. in a bowl.
Prepare a large bowl by placing a colander over it. Once potatoes and onion are done, very carefully pour the mixture into the bowl fitted with the colander, allowing the oil to drip through the colander into the bowl and you are left with the potatoes and onion in the colander itself. Season to taste with salt.
Let potato/onion mixture slightly cool for a few minutes. Then add to your egg & pepper mixture. Take your deep, heavy bottomed pan & add a light amount of olive oil to the pan (just a couple 2 TBSP) to cover the bottom. Transfer the egg/pepper/potato/onion mixture to the pan and gently cook on medium heat for a few minutes until set. Once set, run a knife around the edges to loosen. Taking a large plate or the lid of your pan, cover the pan completely and while holding both very tightly, flip the tortilla onto the plate. Then carefully transfer the tortilla back into the pan to cook the other side fully. Once the 2nd side is fully cooked, flip the tortilla again onto a plate.
Serve by either slicing the tortilla into wedges or into squares. Enjoy!
Variations: Feel free to play around with the veggies that you add. You can also add manchego cheese, serrano ham or chorizo which are fun Spanish twists.