RECIPE Toss in potatoes and onions to make this delightful frittata
T his dish is based on the classic omelette of Spain, tortilla espanola. This recipe serves 10 as a tapa.
Potatoes, boiled, peeled if desired and cut in small dices (1/2 to 3/4 inch): 450 gm
Extra virgin olive oil: 2 tbsp
Medium onion, finely chopped: 1; Salt and freshly ground pepper to taste: 3/4 tsp; Eggs, large: 6
Steam the potatoes until tender, about eight minutes, and set aside.
Meanwhile, heat 1 tbsp of the olive oil over medium heat in a heavy 10-inch non-stick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
Beat the eggs in a bowl, and add 1/2 tsp salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
Heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, pour the eggs and vegetables into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set.
When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.
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