Tortilla de Patata (Spanish Tortilla) Popular Recipes

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Tortilla de Patata (Spanish Tortilla)

"This is a quality Spanish potluck dish that may be served hot or bloodless, is inexpensive, delicious, and clean to %. Hope there could be leftovers to take domestic, however don't assume it."

Ingredients :

three tablespoons butter
1 large red bell pepper, sliced into jewelry
1 fresh poblano chile pepper, sliced into rings
1 large onion, sliced
2 tablespoons bacon drippings
6 medium potatoes, peeled and sliced
8 eggs, lightly overwhelmed
3 tablespoons water
2 tablespoons finely chopped sparkling parsley
salt and pepper to flavor
1 1/2 cups shredded Cheddar cheese

Instructions :

Prep :	Cook : 12M	Ready in :

Place potatoes in a large bowl, cover with bloodless water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
Melt butter in a large skillet over medium warmness. Saute bell pepper, poblano pepper, and onion in butter till gentle. Remove from pan, and set aside. Melt final 2 tablespoons butter and bacon fat in pan, and fry the potatoes till crisp and medium brown. Transfer to a plate lined with paper towels.
Preheat oven to 225 ranges F (one hundred ten degrees C).
Arrange the potatoes in a lightly-buttered, non-stick pan, ideally a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the pinnacle. In a blending bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a 1/2 inch of water in it.
Bake in preheated oven till eggs set, approximately 30 to 40 minutes. Remove the tortilla, allow cool, and loosen edges from the pan. Put a serving plate over the skillet, and turn the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if preferred.

Notes :

The tortilla can be cooked at the stovetop in a skillet, and flipped to prepare dinner both facets.

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