Jantares: Revitalizados
About the Recipe
I love serving this at dinner parties as an appetizer because it can be served hot or cold. When I'm in a rush, this is a great thing to make in advance and serve cold while reheating other courses.
Ingredients
2 cups plus 2 tablespoons Spanish extra-virgin olive oil
1 pound russet potatoes, peeled and diced into ½-inch cubes
6 large eggs
Sea salt, to taste
Onion (optional)
Preparation
Take eggs out of the fridge and let them sit, and become room temperature
Heat 2 cups of the olive oil in a medium pot over medium-low heat until it hot, but not scalding (yes you will need a lot of oil) Slowly fry the potatoes until golden brown, about 20 minutes.
Drain the potatoes on paper towels, and transfer into a bowl
Using an electric mixer or whisk, vigorously beat the eggs in a large bowl with 1 teaspoon of salt until they're foamy.
Add the cooked potatoes to the beaten eggs and let sit for 1 minute.
Heat the remaining 2 tablespoons of olive oil in a 6-inch sauté pan over high heat.
Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture, and reduce the heat to low.
The tortilla should puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.
Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, carefully flip the tortilla back over and allow the center hole to close up.
Transfer the tortilla to a platter, season with salt and cut into wedges to serve