Tortilla Espanola
4 servings
3 large boiling potatoes
1 Spanish onion
2 to 3 cloves garlic
2 whole cloves
2 bay leaves
4 tablespoons olive oil, divided
4 to 5 eggs
1 teaspoon salt
2 teaspoons green chile powder, optional
2 teaspoons red chile powder
1 teaspoon pimenton (Spanish paprika)
1/2 teaspoon pepper
2 teaspoons oregano
1/2 teaspoon cumin
Dice potatoes and onion. Place in a microwave-safe loaf pan. Add cloves and bay leaves. Pour 4 tablespoons oil over this and microwave on high for 5 minutes. Stir well and cook 5 more minutes. Stir again and cook 5 more minutes. Remove cloves and bay leaves. Meanwhile, stir together the eggs, not beaten, and remaining ingredients. Pour this over cooked potatoes and mix well. Pour this mixture into a 9-inch f rying pan with remaining oil. Turn heat down to low, cover and f ry for 9 to 10 minutes, or until browned. Re m ove lid and place a plate over pan to invert tortilla. Next, slide tortilla back into pan to brown second side. Fry 9 to 10 minutes with lid on. When done, invert tortilla onto a warm serv i ng plate. Allow to set a few minutes before cutting.
