Smoky
Spanish Tortilla
1 large onion,
thinly sliced
1 teaspoon smoked
paprika
4 Yukon gold or
white round potatoes, scrubbed and thickly sliced
6 eggs
1 cup of shredded smoked provolone cheese
salt and black
pepper
1. Heat 1
tablespoon of the oil in an 8 inch cast iron skillet, add the onion and smoked paprika, and cook gently for 4–5 minutes,
until the onion has softened.
2. Add the potatoes
and stir to coat in the onion and paprika mixture.
3. Cover and cook
for 15 minutes, turning once and shaking the pan from time to time, until
tender.
4. Beat the eggs
together in a large bowl and season with salt and black pepper.
5. Add the potato
and onion mixture and mix thoroughly.
6. Heat the
remaining oil in the skillet, add the egg, provolone cheese, and potato mixture, and cook over low
heat for 8–10 minutes, without stirring, until set.
7. Place the pan
under a preheated high broiler and cook for 2–3 minutes, until the top of the
tortilla is golden brown.
8. Transfer to a
board, sprinkle with a little extra smoked paprika, and serve cut into wedges.
This is an awesome recipe! Adding to my collection!
ReplyDeleteThank you! I hope you enjoy!
DeleteThat's very delicious, thank you very much for this pleasure!!!
ReplyDeleteThank you! Hope you enjoy :-)
Delete