Recipe: Potato and Onion Tortilla

Bon Appetit/July 2002

`INGREDIENTS:`
2-1/4 pounds small russet potatoes (about 8), peeled, sliced into 1/8-inch-thick rounds	3 cups (about) vegetable oil	1 pound onions, peeled, very thinly sliced
2 large garlic cloves, minced	8 large eggs, separated	2 teaspoons salt
3/4 teaspoon ground black pepper

`1`	Place potatoes in large skillet. Add just enough vegetable oil to cover. Heat oil over medium heat until warm. Cover skillet and reduce heat to medium-low; cook until potatoes are half cooked (oil will bubble gently), about 20 minutes. Add onions and garlic; press to cover with oil. Cover; cook until potatoes are tender, about 18 minutes longer. Transfer to colander set over bowl. Let stand until most of oil drains off and mixture is cool; reserve drained oil.
`2`	Preheat oven to 350 F. Place egg whites in blender; blend until very foamy, about 1 minute. Add egg yolks and blend 5 seconds. Pour egg mixture into large bowl. Add cooled potato mixture, salt and pepper. Stir gently to blend. Heat large ovenproof skillet (about 12 inches in diameter) over high heat 3 minutes. Add 2-1/2 tablespoons reserved oil; swirl to coat pan and heat 1 minute longer. Add egg mixture; spread to even thickness. Cook until bottom and sides of tortilla are very brown, about 8 minutes. Transfer skillet to oven and bake until tortilla is set in center, about 30 minutes. Run spatula around sides of tortilla to loosen. Turn tortilla out onto platter. Cut into wedges and serve warm or at room temperature.