|Into the bath|
|Prepare for noms|
Not all groceries stock manchego cheese, yet, but Parmesan can be a decent substitute in a pinch.
2 tablespoons extra virgin olive oil
1 sweet onion, diced
3 cloves of garlic, minced
1/2 pound mixed fingerling potatoes, sliced thinly
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons smoked paprika
About 2 ounces Manchego cheese, shredded
Warm the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until translucent – about 5 minutes.
Add the minced garlic and continue cooking about one minute more. Then add the potatoes and continue to cook, stirring occasionally, for about 15-20 minutes, until the potatoes are softened.
|Sizzling merrily away|
While the potato mixture rests, preheat the oven to 375 F and grease a 9” pie or tart pan. Line the pan with a round of greased parchment paper to ensure easy release.
|A pan prepared|
Cool on a wire rack for about five minutes, then slide a small, sharp knife around the sides of the pan to free the edges and use thick oven mitts or tea towels to invert a plate over the pan, and flip to remove. Peel the parchment off the hot tortilla and sprinkle with freshly grated cheese to melt.
This article is also available in the Williamsport Sun-Gazette.