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|Tortilla de Patata (Spanish Tortilla)|
"This is a satisfactory Spanish potluck dish that can be served hot or bloodless, is cheaper, scrumptious, and smooth to %. Hope there will be leftovers to take home, however don't count on it."
- three tablespoons butter
- 1 big purple bell pepper, sliced into earrings
- 1 sparkling poblano chile pepper, sliced into rings
- 1 massive onion, sliced
- 2 tablespoons bacon drippings
- 6 medium potatoes, peeled and sliced
- eight eggs, lightly beaten
- three tablespoons water
- 2 tablespoons finely chopped fresh parsley
- salt and pepper to flavor
- 1 half cups shredded Cheddar cheese
|Prep :||Cook : 12M||Ready in :|
- Place potatoes in a huge bowl, cowl with bloodless water, and refrigerate for half-hour or so. Drain, pat dry, and season with salt.
- Melt butter in a large skillet over medium warmth. Saute bell pepper, poblano pepper, and onion in butter until smooth. Remove from pan, and set aside. Melt final 2 tablespoons butter and bacon fats in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate covered with paper towels.
- Preheat oven to 225 tiers F (a hundred and ten levels C).
- Arrange the potatoes in a lightly-buttered, non-stick pan, ideally a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the pinnacle. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the combination over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
- Bake in preheated oven till eggs set, approximately 30 to forty minutes. Remove the tortilla, let cool, and unfasten edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until geared up to serve; reheat if preferred.
- The tortilla can be cooked on the stovetop in a skillet, and flipped to cook both sides.
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