Tortilla with potatoes and onions but baked in the oven. The potato tortilla recipe is the original Spanish one, but with a cooking method that avoids frying in a pan., provided by the traditional recipe of the tortilla de patatas. And the dangerous 'turned'’ of the omelette. Baked tortilla with potatoes and onions is a real treat, I guarantee, and you won't feel any lack of frying. And if you love eggs try my eggs in a pan with tomatoes, Parmesan and Basil: a very fast dinner-saving recipe.
The secret is to make it full of potatoes and very high, so that remains soft inside. In Spain I had a mouthful, together with liters of sangria, and I often do at home, with the type of use of the oven. The potatoes cut into slices and don't fry, but the tired in extra virgin olive oil and I also add an onion that makes the whole thing more sweet and aromatic.
In the tortilla traditionally do not use grated cheeses, but you put plenty of freshly ground black pepper, which gives it a very strong aromatic touch. Is’ great or warm is cold. Indeed, cold is even more compact, so you can safely prepare it in advance, especially if you serve it as finger food.
Servant this diced tortilla as an aperitif, garnished with grilled tomato and fresh basil. Or even at dinner when we feel like remembering our travels. If you like omelets but light, made in the oven, take a look also at the baked omelette with tomato confit and sour cream, that of peas and beans, that of beans and peas.
500 grams of potatoes
1 white onion
salt and pepper, to taste
extra virgin olive oil, to taste
4 salad tomatoes
fresh basil, to taste
Wash potatoes, Peel them and slice them into thick slices widthwise about 3 mm. Thinly slice the onion. Put potatoes and onion in a pan with plenty of extra virgin olive oil and brown over high heat for a minute, then lower the heat, season with salt and cover. Stir often, in order to achieve uniform cooking: they should cook in about 15 minutes but boiled.
Preheat oven to 200 degrees ventilated. In a large bowl beat the eggs, season with salt and pepper and add the potatoes and onions, mix well so that they are covered with egg. Leave the mixture to stand for 5 minutes so that the potatoes soak well.
Meanwhile, Lightly grease a medium baking sheet and pour the mixture level off well, so they do not come out of pieces of potato. Cook for 12-15 minutes, until the tortilla is not swollen and Golden. While the tortilla bake, wash the tomatoes, remove the end, cut them in half lengthwise and cut pieces about one centimeter high. Brush them with oil and grilling them on both sides. Season with salt and set aside.
When the tortilla is cooked, cut it into square pieces of the size you prefer, place a slice of tomato on each piece and fasten with a toothpick or, If you have a Basil plant at home, using the final parts of the Basil.
MATCHING: The tortilla is a classic appetizer platter with which we recommend in conjunction Primaluce, a Rosé produced with grapes Bombino nero Carpenter cellars, in Corato, Bari: a wine fresh and fruity aromas of BlackBerry and red berries.