Spanish tortilla canapes – a detailed recipe cooking. 
Time: 1 hour. 30 min. Complexity: easy Quantity: 28 canapes as a snack In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. Russet potatoes (approximately 2 medium size)
- Olive oil for frying (about 4 tablespoons), see *note
- 2 (700 gr.) Thinly sliced medium-sized onion heads
- 4 tsp coarse salt
- 10 eggs of category CO
- Serving options: with sliced chorizo, baked pikillo peppers, or crumbled goat cheese, or Sofrito (see recipe below)
Sofrito:
- 6 ripe plum tomatoes (approximately 450 gr.)
- 1/2 tbsp. olive oil
- 2 finely chopped onion heads (3 1/4 tbsp.)
- 1/2 tsp Sahara
- 4 tsp coarse salt
- 1/2 tsp paprika
- Bay leaf
Recipes with similar ingredients: yellow potatoes, onions, tomatoes, chorizo sausage, chili pepper, goat cheese, bay leaf, paprika
Recipe preparation:
- Peel the potatoes and cut them into thin slices. Soak potato slices in water for 10 min. Drain and completely dry in a vegetable centrifuge. Pour into a large pan olive oil about 2.5 cm high. Heat over medium heat, until the onion rings bubble slightly if they are lowered into oil, up to about 155 ° C. Put the onions and fry, periodically stirring until golden brown, about 8 minutes. Remove the onion from the oil with a slotted spoon and place on a baking sheet, covered with a paper towel to absorb excess fat.
- Put half of the potato and sauté until it becomes light golden color and slightly swollen, about 10 min. Transfer potatoes to the onion. Sauté the remaining potatoes. Butter do not pour out. Season the vegetables with 3 tsp. salt. (Cook vegetables possible in advance, for 2 hours)
- Break the eggs into a large bowl. Shuffle them so they only mixed, but did not become liquid, about 15 times. Add vegetables and the remaining teaspoon of salt. Heat over a frying pan over medium heat. with non-stick coating of medium size (diameter 25 cm). Pour the remaining 2 tbsp. l oil and heat it. Put the mixture for tortilla and quickly mix with a spatula so that the eggs are not homogeneous mass, about 2-3 minutes Finish mixing and reduce heat to low, cover the pan and cook until the eggs will not catch, but will still be rather unstable, about 5 min
- Put a flat pan lid or plate on top and flip the tortilla over. Add more oil to the pan (if necessary) and transfer the tortilla into the pan again. Cover cover, bring to lightness and lightly brown, about another 3 min. Transfer the tortilla onto a chopping board and lightly cool.
- Dice or thin triangles and serve warm or room temperature just like that or with one of additives. * Note: Yes, there is a lot of oil in this dish. But him can be reused to prepare other options tortillas or for sauces, dressings or salads. He has a wonderful onion taste that goes well with baked potatoes or chicken. We like to use this oil as a supplement to bread, with cheese, or as a shrimp buffet sauce or other seafood.
Sofrito
Time for preparing
: 1 h. 15 min. In a medium-sized frying pan over medium heat heat the olive oil. Put onion, sugar and half salt. Cook, stirring occasionally, until golden brown and sweet taste, about an hour. If the onions begin to fry heavily, add some water to slow down the cooking process.
- At this time, cut the tomatoes across. Rub the flesh in a bowl on grater with the largest holes up to the skin. Peel throw it away. To the caramelized onions add tomato puree, paprika and bay leaf and continue cooking until the mixture is sufficiently thickens, and the tomatoes do not move away from the oil, another 10-15 minutes. Add the remaining salt to taste. Serve warm or roomy temperature.
