Right before our little boy was born, we took off to Northern Spain and ate everything in sight.
Tortilla Española is a staple on the pintxos circuit and in Spain in general. It's amazing how something so simple can be so ridiculously satisfying.
A friend gave us a ton of fresh eggs, so I figured now was the time to give it a try. I was shocked that I was actually able to flip this sucker and turned out a delicious final product. Enjoy it warm, cold or with some roasted red peppers and Spanish chorizo.
Tortilla Española
Recipe and picture from www.saveur.com
3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly
sliced (I only needed 4, sliced thin on mandolin)
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
6 medium russet potatoes, peeled, quartered, and thinly
sliced (I only needed 4, sliced thin on mandolin)
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
1. Heat oil over medium-high heat in a 10" sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
2. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
3. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
4. Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.
