Basque Potato Tortilla Recipes

Steps:

• You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
• Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
• Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
• Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
• Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
• Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
• Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
• Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
• In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
• Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
• When the oil is hot, add the eggs and potatoes to the pan.
• Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
• Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
• Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
• Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
• Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Steps:

• Do not peel the potatoes, but wash them well.
• Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
• Switch on the broiler so that it warms up while you prepare the rest of the dish.
• In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
• Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
• Add a little extra oil if the pan seems rather too dry.
• Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
• Season with salt and pepper and finish with a layer of cheese.
• Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
• When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
• Leave the tortilla in the pan to cool.
• This helps it firm up further and makes it easier to turn out.
• Cut into generous wedges to serve.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
• Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
• Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
• Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.