Appetizers
Tortilla Espanola
1 medium onion, thinly sliced
3 tablespoons plus 1 teaspoon olive oil, divided
1 pound small new potatoes, scrubbed and thinly sliced (about 8)
Black pepper and paprika
3 eggs lightly beaten
¼ teaspoon salt
Snipped fresh parsley for garnish
In a 2-quart glass measure or casserole, toss onion with 3 tablespoons oil. Cover with vented plastic wrap or lid; microwave on high 3 minutes. Stir potatoes into mixture; re-cover. Stirring midway through the cooking, microwave on high 8 minutes or until potatoes are fork-tender.
Grease a 9-inch glass pie plate with remaining 1 teaspoon oil. Sprinkle with pepper and paprika. Stir eggs and salt into potato mixture and pour into prepared plate. Cover with waxed paper. Rotating midway through the cooking, microwave on high for 5 minutes or until center is set. Let stand 3 minutes before inverting tortilla onto a serving plate. Garnish with parsley.
Makes 8 appetizer servings.
