3-4 medium potatoes, sliced into "chips" with a mandolin
1 large onion, finely chopped
5-6 eggs
salt to taste
olive oil for frying
Heat the oil in a large frying pan. Make sure that the oil is about 1/4" deep. Fry the potatoes and onion to the oil for about 30 minutes. Stir and flip the mixture to ensure uniform done-ness. There may be some browning of the potato.
Beat the eggs in a large, heat-safe bowl. Add salt. When the potatoes and onion are soft, add them to the eggs. Make sure that the oil stays in the frying pan. Mix well.
Add the potato, onion, egg mixture to the hot frying pan. Smooth it out so it is the same thickness all across the area of the tortilla. Let it brown on the bottom and cook through the bottom half (about 10 minutes).
Put a plate over the frying pan. It is important that the plate be slightly bigger than the frying pan. (Over the sink) flip the frying pan over so the tortilla is on the plate. Slide the tortilla back into the frying pan so the
browned side is facing up. Brown the other side for the same amount of time.
Serve with homemade ketchup or the sauce from the Patatas Bravas - so yummy!
Patatas Bravas
This is the tastiest Spanish "potato salad" I've ever had! Our friend Alex is Spanish and made this for a potluck we were lucky enough to attend.
3 tablespoons of olive oil
2 tablespoons minced onion
2 cloves garlic, minced
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup ketchup
1/2 cup mayonnaise
4 large Russet potatoes, peeled, and cut to 1-inch cubes
Salt and freshly ground black pepper
1 cup (8 fl. oz) olive oil , for frying
Chopped parsley, to garnish
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Set aside.
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry
the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-
brown, stirring occasionally. (Take care when adding the potatoes to the
saucepan because the oil will splatter due to the salt). Drain the potatoes
on paper towels, check the seasoning, add more salt if necessary, and set it
aside.
Mix the potatoes with the sauce inmediately before serving to ensure that the
potatos retain their crispness. Garnish with chopped parsley and serve warm.
3 tablespoons of olive oil
2 tablespoons minced onion
2 cloves garlic, minced
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup ketchup
1/2 cup mayonnaise
4 large Russet potatoes, peeled, and cut to 1-inch cubes
Salt and freshly ground black pepper
1 cup (8 fl. oz) olive oil , for frying
Chopped parsley, to garnish
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Set aside.
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry
the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-
brown, stirring occasionally. (Take care when adding the potatoes to the
saucepan because the oil will splatter due to the salt). Drain the potatoes
on paper towels, check the seasoning, add more salt if necessary, and set it
aside.
Mix the potatoes with the sauce inmediately before serving to ensure that the
potatos retain their crispness. Garnish with chopped parsley and serve warm.
Baconed Brussels Sprouts
1 lb brussels sprouts, cut in half
Fry the bacon in a large skillet until cooked well. Drain about half of the bacon fat off (reserving for other uses!) and add the sprouts to the pan. Cook on medium for 10 minutes, or until sprouts are soft. Serve while warm.
Original recipe found here.
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