Preparation:
1) Preheat oven to 350 F. Pierce potatoes with a fork. Microwave on high
for
10 minutes, turning after 5 minutes. Remove the potatoes from the microwave
and reserve.
2) Combine eggs, salt, and pepper, in a medium bowl. Whip, using a wire
whisk, until well-blended.
3) Preheat an ovenproof casserole dish in the oven.
4) Using a paring knife, trim the ends of the potatoes and remove skin. Cut
potatoes into 1/2- to 1-inch chunks.
5) Heat 1/2 of the oil in a sauté, pan over medium-high heat. Stir in
onions
and sauté, until translucent, about 3 minutes. Stir in potato, cook an
additional 3 minutes more. Stir in 1/2 of the garlic and parsley. Carefully
remove heated casserole from the oven using pot holders. Coat casserole with
nonstick cooking spray. Spoon the potato mixture into the prepared
casserole,
and flatten to a single layer using a wooden spoon. Pour egg mixture on top
of
the potatoes. Tap the casserole a few times to distribute mixture.
6) Bake until golden brown and edges have pulled away from the sides of the
casserole dish, about 25 minutes. Cut "tortilla" into wedges and place each
wedge on a plate.
This Spanish dish is called a "tortilla", but it's a baked omelet filled
with
potatoes. It is flavored with onion, garlic and parsley, but you can add
peppers, mushrooms, ham, or just about anything els |
