When we lived in El Puerto de Santa Maria, our friend Milagros would serve this excellent tortilla. I use our smoked paprika in almost all my dishes now, so I added some to her recipe.
Ingredients:
4 good sized potatoes
4-5 eggs
2 cups olive oil
1 large sweet onion, chopped
1/4 bell pepper yellow, red or green (yellow is mildest)
2 tsp chopped garlic (4 cloves)
1/4 cup chopped fresh parsley
1 - 2 tsp salt (to taste)
1/2 tsp sweet smoked paprika (Pimentón de la Vera) - optional
1/2 cup chopped Jamón Serrano
Preparation:
In a large bowl beat together eggs, peppers, garlic, parsley, jamón, paprika (optional) and salt. Set aside.
Cut potatoes into 1/2 inch cubes, mix with chopped onion. Place potato mixture in a 10" non-stick frying pan and fry in sufficient oil to almost cover the potatoes. When potatoes are just cooked, remove from pan with a slotted spoon and place into egg mixture. Pour out oil and scrape pan. Coat the pan with olive oil, once more.
Place combined potato/egg mixture into a medium hot frying pan, shape with spatula, flatten, push away from sides. Continuously shake the pan so that the tortilla does not stick on bottom.
Turn firm tortilla by inverting onto a flat lid and sliding back into pan. Continue to shake pan to prevent sticking. When browned, remove the tortilla to a plate.
Serve hot or cold.
