Tortilla de Patata
Rachel’s Tortilla de Patata
1 large onion, finely diced
8 large Russet potatoes, peeled and quartered
1 dozen eggs
1 bunch fresh Italian parsley, finely chopped
1 tablespoon turmeric
Salt and freshly ground pepper, to taste
1/2 cup vegetable oil, for frying
Squeeze of lemon, for serving
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Boil potatoes and coarsely mash, leaving a few chunks.
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Preheat oven to 400 F.
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Sauté onions till golden, set aside.
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In large bowl, lightly beat eggs, then add parsley and seasonings.
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Add warm mashed potatoes and combine all ingredients.
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In deep, heavy frying pan, heat oil and pour mixture into pan.
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When it is sizzling, lower flame, cover and cook for 30 minutes.
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Wrap pan handle in foil and bake until top turns golden brown.
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Cool for 20 minutes, then flip onto serving dish.
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Serve with a squeeze of lemon.
Serves 10-12.
