Omelet of potatoes and onions, but in the oven. A real treat, I guarantee, and you won't feel any lack of frying. The secret is to make it full of potatoes and very high, so that remains soft inside. In Spain I had a mouthful, along 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. Servant this diced tortilla as an aperitif, garnished with grilled tomato and fresh basil (I use it like a toothpick, to ensure the tomatoes to tortilla), or even for dinner when we want to remember 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.
Ingredients for a finger food appetizer 6-8 people:
- 3 large yellow potatoes
- 6 eggs
- 40 grams of grated Parmesan cheese
- 30 grams of grated pecorino cheese Dop
- 1 white onion
- salt and pepper
- extra virgin olive oil as required
- 4 salad tomatoes
- fresh basil as required
Wash potatoes, Peel them and slice them into thick slices widthwise about 3 mm. Put them in a pan with a drizzle of olive oil and brown them 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. Meanwhile, thinly slice the onion. When the potatoes are cooked, Add the onion and cook 2 more minutes on high heat.
Preheat oven to 200 degrees ventilated. In a large bowl beat the eggs with the parmesan and pecorino, season with salt and pepper and add the potatoes, 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.
THE PAIRING: 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.