Tortilla is a Spanish favorite – a potato omelet (no similarity to the Mexican tortillas). I usually serve it in wedges for dinner (or breakfast) or 1-inch squares for an appetizer. Serve with roasted peppers or salsa. The simple ingredients make this the perfect dish to prepare when the cupboard is bare.
Adapted from The Foods & Wines of Spain
1 c. olive oil
4 large potatoes, peeled and cut into 1/8 inch slices
1 large onion, thinly sliced
6 – 8 large eggs
This technique takes some practice, be sure to read through it before beginning.
Heat the oil in a skillet, add the potato slices one at a time. Alternate layers of potato with layers of onion, salt the layers lightly. Cook over medium heat, turning to potatoes frequently, until tender but not brown.
While the potatoes are cooking, beat 6 eggs in a large bowl, salt lightly. Remove potatoes from the oil and drain. (Keep the oil, you’ll need 3 T. for remainder of this recipe; it picks up a great flavor from the potatoes and onion so you may want the rest for future use.) Add the potato mixture to the beaten eggs, pressing them down so they are completely covered in egg. Add additional beaten eggs if necessary. Let the mixture sit 15 minutes
Wash the skillet, it’s imperative that the pan be spotless (and dry) before the next step. Heat 2 T. of the reserved oil in the skillet over high heat until very hot. Add the potato and egg mixture, spreading it evenly in the skillet. Reduce the heat to medium-high and shake the pan to prevent sticking. When the mixture begins to brown, invert a plate of the same size (or slightly larger) over the skillet. Flip the tortilla onto the plate; add 1 T. of reserved oil to the pan, slide the tortilla back into the skillet to brown the other side. (If the pan wasn’t hot enough, some pieces may have stuck to the bottom. Scrap them off and fit them back into place. They’ll reattach as you continue to flip the tortilla.)
Lower the heat to medium. Flip the tortilla 4 or 5 more times (this helps with the shape), cooking for a bit on each side, 8 – 10 minutes in total. Spaniards like their tortilla to be a little juicy inside; I prefer my eggs cooked all the way through. Adjust cooking time accordingly. Transfer to a platter and serve hot or at room temperature.