Tortilla Espanola

Potato and Egg Tortilla by Leo ...lol

 Tortilla Espanola is a classic home-cooked dish that is enjoyed throughout Spain. Its simplicity belies its wonderful flavor. You can add your favorite ingredients to add extra flavor, such as Serrano ham, diced vegetables or chorizo sausage. We use our smoked paprika in almost all our dishes now, so we added some to her recipe.

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

4 good sized potatoes

4-5 eggs

2 cups olive oil

1 large sweet onion, chopped

1/4 bell pepper yellow, red or green (yellow is mildest)

2 tsp chopped garlic (4 cloves)

1/4 cup chopped fresh parsley...we leave out

1 - 2 tsp salt (to taste)

1/2 tsp sweet smoked paprika (Pimentón de la Vera) - optional....red pimento

1/2 cup chopped jamón serrano ....(ham)

Preparation:

In a large bowl beat together eggs, Set aside..

Peppers, garlic, parsley, jamón, paprika (optional) and salt. Set aside.

Cut potatoes into 1/2 inch cubes, ( we slice them very thin and small)

Chopped onion.

 Place potato mixture in a 10" non-stick frying pan and fry in sufficient oil to almost cover the potatoes. When potatoes are just cooked, remove from pan with a slotted spoon and place into a separate bowl.

 Pour out oil and scrape pan. Coat the pan with olive oil, once more.

Place onions in oil, and fry until transparent....remove them and mix with the eggs and potatoes....retur them all back into the oil. Cook at medium to low heat...don't burn it. You will see when it starts to get firm.

Turn firm tortilla by inverting onto a flat lid, o rplate is what we use, and sliding back into pan. Continue to shake pan to prevent sticking. When browned, remove the tortilla to a plate. Slice as desired.

Serve hot or cold.