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Jim Coleman Recipes

Tortilla Papatas

For this recipe you will need:

1/2 cup of olive oil
4 large potatoes peeled and cut into small pieces, about 1/2 inch thick
salt and pepper to taste
one large yellow onion thinly sliced
4 large eggs that have been beaten

To prepare this recipe:

Heat the oil in a 9-inch non-stick saute pan, add on layer of potato pieces, then a layer of onion slices and repeat until you have used all the onion and potato. Cook very slowly, stirring occasionally for about 15 minutes until the potatoes get tender. Pour the eggs over the potatoes and onions, season with salt and pepper and cook until the eggs are firm on the bottom. Using a large spatula, carefully flip over and cook until the eggs are done. Slice into wedges and serve as a tapa, a Spanish-style appetizer.



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