arts & entertainment
2-3 medium potatoes
Extra Virgin olive oil, for frying
2 medium onions, thinly sliced
4 teaspoons rock salt
10 large eggs
parmesan cheese
Step 1
Peel and thinly slice the potatoes. Soak slices in water
for 10 minutes. Drain and dry
completely. Meanwhile, pour
enough olive oil into a large
saucepan so it’s about an ince
deep. Heat over medium heat
until a slice of onion bubbles
gently when placed in the oil.
Add the onions and fry, stirring
occasionally until just golden.
about 8 minutes. Scoop the onions and drain on a paper towel
or regular towel.
Simp le Span is h
To r t i lla
Step 2
Add about half of the potatoes
and fry until lightly golden and a
little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil.
Step 3
Break the eggs into a large bowl. Whisk just enough to combine
but not so much that they get losse and runny. Add salt.
Step 4
Heat a medium (10-inch) skillet or banista over medium heat.
Add 2 tablespoons of the reserved oil and hear. Add potato/
onion mixture and add eggs on top. Reduce the heat to low,
cover and cook until the eggs are set but still pretty loose,
about 5 minutes. Sprinkle with cheese.
Step 5
Place tortilla under broiler and brown. Cut into cubes or thin
wedges and serve warm or room tempature.