Fireman Bob's Tortilla Española my way
Been working on this one for while...
Hope you all enjoy!
I'm NOT all " Hot Peppers "!!!!!
Featured Pinch Tips Video
- 1 c
- olive oil
- 2 lb
- (about 4 medium or 2 large) russet potatoes*
- 1 large
- onion (red or white), chopped
- coarse salt
- 6 large
- eggs, lightly beaten
- 1 small
- can diced green chilies
- 1/2 Tbsp
- red pepper flakes or too taste
- 1 medium
- jalepeno pepper seeded and diced fine
Peel the potatoes and slice them into 1/8-inch slices. NOTE: Do not put the potatoes in water.
Place the potatoes slices, one at a time (so that they don’t stick together), on the bottom of the skillet. Add a layer of onions, and then continue adding potatoes and onions in alternate layers.
Salt each layer of potatoes generously. Reduce the heat to moderately low, and cook approximately 10 to 12 minutes, lifting and turning the potatoes occasionally, until they are tender but not brown and the potatoes are cooked through (they should remain separate and not allowed to cake).
NOTE: The secret is to "cook" the sliced potatoes in the olive oil slowly, in a frying pan without really frying or browning them.
Carefully add the potatoes and onions; gently pressing them down so that they are completely covered by the eggs. Let the mixture stand for 10 to 15 minutes.