Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger). | 2. Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil). | 3. Pour about 2 tablespoons oil into the skillet and warm it over medium heat. | 4. Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil. | 5. Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife. | 6. Discard the garlic and rosemary and transfer the potatoes and onion to a bowl. | 7. Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily). | 8. Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler. | 9. In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion. | 10. Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil. | 11. When the oil is hot, add the eggs and potatoes to the pan. | 12. Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes. | 13. Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center. | 14. Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking. | 15. Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast. | 16. Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3 1/2	1/2		417.69	0.0	0.0	47.25
potato	1		peeled cut	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		crushed peeled	-	-	-	-
rosemary	1	sprig		-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
egg	9			643.5	3.24	56.52	42.795
cayenne				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.