INGREDIENTS

INSTRUCTIONS

Heat the oil in an 8- or 9-inch non-stick or well-seasoned iron skillet
over moderate heat. Peel the potatoes and slice them very thinly (we like
to use a mandoline, or an inexpensive slicing machine made from plastic).
Do not put potatoes in water. Add the potatoes and the onions to skillet,
and stir until they are completely coated with the oil. Reduce the heat and
cook, stirring often so that the vegetables color, until the potatoes are
cooked through -- about 12 minutes. They should remain separate. Remove the
potatoes and onions with a slotted spoon to a baking sheet lined with paper
towels and let them drain. Pour the oil out of the skillet and into a cup.
Wipe out the skillet and remove any pieces of onion or potato stuck to the
pan. Add 3 tablespoons of the oil from the cup back to the skillet.
Carefully transfer the potato mixture to a shallow bowl, pour the eggs over
them, turning to coat well, season with salt and pepper, and let stand for
l0 minutes. Heat the oil in the skillet over moderately-high heat until
very hot but not smoking, and add the potato and egg mixture, spreading the
potatoes evenly. Reduce the heat to medium-low and shake the pan often to
prevent sticking. When the top is no longer liquidy (about 10 minutes),
cover the skillet with a plate and turn the tortilla out. Add 2 more
tablespoons of the reserved oil and return the tortilla, cooked side up, to
the skillet and cook for about 5 minutes longer -- or until cooked through
~- and the underside is moderately browned. Let rest until the tortilla
comes to room temperature. When ready to serve, cut into 6 wedges, and
sprinkle each wedge with a little coarse salt and Spanish olive oil. This
recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4826 broadcast 03-10-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Suggested Wine: Fino Sherry, Jarana, Emilio Lustau
Recipe by: David Rosengarten
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