Bachelor Kitchen’s Spanish Tortilla
Ingredients:
4 tbsp. EVOO, separated into 2 + 1 + 1
1 bunch of scallions, chopped
3 cloves garlic, finely minced
2 cups thinly sliced potatoes (mandolin is best option for slicing)
1 tbsp Fresh Thyme
1/2 teaspoon smoked paprika
6 large eggs
1 cup Mangego Cheese, separated into 2 piles
Salt and Pepper
Preparation:
On liberally greased baking sheet, (2 tbsp. EVOO), line potatoes and season with salt and pepper and cook on 425 for 10-12 minutes until almost tender.
Turn to high broil, add scallions, garlic and thyme and cook another 2-3 minutes to crisp, remove from oven and allow to cool for 10-15 minutes
While potatoes are cooking, whisk eggs with salt and pepper and half of manchego cheese
Heat medium saucepan with 2 tbsp. EVOO over medium heat
Combine egg and potato mixture and pour into pan, allowing to set
After a few minutes, use a rubber spatula to loosen from side of pan, cover with a plate and invert (the top will still be runny)
Add remaining 2 tbsp of EVOO to pan, and return the, now, runny side of the egg mixture into the pan and cook for another 5 minutes, using spatula to loosen from pan
Add remaining cheese to top, and slide onto a plate and allow a few minutes to cool
Eat right away, or as they do in Spain, at room temperature
