普羅旺斯的天空下 Living in Provence

1.2 公斤 馬鈴薯 (馬鈴薯的種類請選含水量低, 帶粉量高的), 去皮, 削薄片*
1顆 紅洋蔥, 切細絲
1條 蔥, 切絲
2-3瓣 大蒜, 切碎  
5顆 有機雞蛋
2½茶匙 燻紅椒粉 (smoked paprika)
海鹽與胡椒調味
5-6 大匙 橄欖油
* 此西班牙馬鈴薯蛋餅也有將馬鈴薯切丁或塊的版本

 

** 請準備一平盤, 平盤需大於鍋口以便翻面; 請使用不沾平底鍋
(這裡使用的鍋徑約26 cm, 若你的鍋徑較小, 請減少食材, 必免馬鈴薯片過度重疊, 無法煮熟)

1.  將鍋子以中火加熱後, 加入橄欖油、馬鈴薯片慢慢煎 (此西班牙馬鈴薯蛋餅其實是藉大量的橄欖油來煮熟馬鈴薯), 中途可以小心翻炒(請保持薯片型狀)或搖晃鍋子數次; 目的都是為了均勻受熱

2.  在約10-12分鐘後加入洋蔥、大蒜, 繼續煮約5分鐘或至洋蔥變軟

3.  將蛋、蔥、燻紅椒粉、海鹽與胡椒於一大碗中混和

4.  馬鈴薯片呈微透明(刀尖穿刺無阻力)時, 搖晃鍋子或稍微將馬鈴薯片平均鋪平

5.  倒入蛋液, 快速的搖晃鍋子讓蛋液均勻沾覆

6.  當蛋液不再流動, 非常小心的將西班牙馬鈴薯蛋餅倒扣於平盤 (小心熱油流出燙手)
7.  將未上色的那面朝下, 輕輕的滑回鍋中繼續煎5-7分鐘

8.  再一次, 小心的將西班牙馬鈴薯蛋餅倒扣於平盤, 待降溫後再分切; 此西班牙馬鈴薯蛋餅適合溫吃, 放涼後也一樣美味 (我們喜歡後者)

English Version:

Apéro 5 - Tortilla de patatas

1.2 kg waxy potatoes, peeled and thinly sliced
1 red onion, thinly sliced
1 spring onion, finely sliced
2-3 garlic cloves, finely chopped
5 organic eggs
2½ teaspoons smoked paprika
salt and pepper to season
5-6 tablespoons olive oil

*  Prepare a serving plate (flat) that is larger than your frying pan so you can easily invert the half-cooked tortilla de patatas onto this plate before finishing up the rest of cooking.
** I am using a 26 cm frying pan, please reduce the quantity of ingredients if you are using a smaller frying pan.  This is to avoid overcrowding the pan with potatoes which will result uncooked potatoes.

1.  Slowly fry the potato slices with olive oil in a frying pan over medium heat.  Gently stir (not to break the potato slices) and shake the pan a few times to ensure even cooking.
2.  Add the onion and garlic after about 10-12 minutes of cooking.  Continue cooking for another 5 minutes or until the onions are soft.
3.  Combine eggs, spring onion, paprika, salt and pepper in a mixing bowl.
4.  Once the potato slices become tender, shake the frying pan or arrange the potato slices to form an even layer.
5.  Pour the egg mixture over, shake the pan quickly to ensure the egg mixture coats evenly.
6.  When the egg mixture is half set, carefully invert the tortilla de patatas onto the prepared plate (be careful not to burn yourself with any escaping oil).
7.  Carefully slide (uncooked side down) the tortilla de patatas back into the frying pan and cook for another 5-7 minutes, until set.
8.  Carefully invert the tortilla de patatas again onto the serving plate.  Allow it to cool before slicing.  It tastes better when served lukewarm or even cold.