Seasonal Recipe of the Week
This is a classic tapas from Spain, but there is no reason you can't make it where ever you live. And chances are you have all the ingredients right now, so what are you waiting for? Start scrambling!
3/4 cup olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
2 cups sliced yellow onions
1 1/2 teaspoon salt
6 whole eggs
1 teaspoon smoked Spanish paprika
1/2 teaspoon freshly ground pepper
Heat the oil in a 10-inch nonstick skillet or cast iron pan over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes. Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until tender. Drain all but 2 tablespoons of the oil and transfer the onions and potatoes into a bowl. Wipe the skillet clean.
Beat the eggs, paprika and remaining salt and pepper together and stir in the onions and potato. Heat 1 tablespoon reserved oil in the skillet over medium-low heat. Pour the egg mixture into the skillet. Cook until just set -- 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla. Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly cut into small squares and serve warm. This is also a great brunch item, when should I come over?