Potato, Onion and Bean Tortilla

23 Jun

Wine Pairing Suggestion: This Spanish tortilla is versatile…use as an appetizer, tapas or side dish, especially in the summer. Eggs are notoriously hard to pair with wine, but combining them with potatoes, onions and herbs makes it versatile. Our Saturday Pairing is a gruner vetliner (Austria). Also, a fresh white or dry rose.…even a smooth red (think tempranillo from Spain) will be fantastic. For more flavor, set out a bowl of your favorite salsa.

• 2 Spanish (or sweet) onions, sliced thinly
• 12 oz waxy potatoes cut into ½ inch dice
• 11/2 cups of your favorite canned beans (e.g., Navy or Fava) drained & rinsed
• 1 tsp of chopped fresh thyme (or other fresh herb you like)
• 7 extra large eggs
• 3 tbsp of chopped chives (and or parsley)
• 3 tbsp of olive oil
• Salt and pepper

1. Heat 2 tbsp of the oil in a 9in non-stick frying pan
2. Add and stir the onions and potatoes, and continue to cook over low heat for about 20 min (this is pre-cooking, not browning).
3. Stir in the beans, thyme, add salt and pepper to taste and continue cooking for about 5 min
4. In the meantime, beat the eggs, add in the chives and pour over the potato and onion mixture
5. Turn the heat up slightly (still less than medium) until the egg on the bottom sets and browns
6. Gently pull one edge away from the side and tilt the pan so the uncooked egg goes underneath
7. Once the top has set (no free liquid), turn off the heat and let it cool
8. After 20 min or more, slide the tortilla onto a plate or cutting board.
9. Cut into whatever size pieces you like, and serve warm, if possible.


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