Spanish Tortilla
This classic Spanish Tortilla (like a potato and egg omelet) would be a great centerpiece to a Spanish themed evening. Pick up some other tapas from the store, some Spanish wine and you’ll be good to go. I would even recommend watching my favorite Spanish film, Women on the Verge of a Nervous Breakdown to complete the evening. Just because we’re stuck at home doesn’t mean it has to be boring.
This Spanish Tortilla is a classic tapas that I know you’ll love as much as I do. I hope you’ll give it a try soon. The best part is that it can be served warm, cold or at room temperature. It’s a great dish to make when you don’t know what you make or don’t really feel like cooking something fancy. Be sure to let me know if you have any questions or comments below.
Spanish Tortilla
Equipment
- 10-inch nonstick skillet
- Mandolin
- Large bowl
Ingredients
- 1 1/2 pounds peeled Russet potatoes about 3 to 4 medium
- 1 medium yellow onion peeled
- 1 cup olive oil
- Kosher salt and coarse black pepper
- 6 large eggs
Instructions
- Set a 10-inch non-stick skillet over medium heat with the oil.
- Use a mandolin to thinly slice the potatoes and onions. Once the oil is hot, carefully add in the sliced potatoes and onions. Season liberally with salt and black pepper. Cook, stirring often, until the potatoes are tender and the onions have softened, about 8 to 10 minutes. As the potatoes cook, beat the eggs with a good pinch of salt and pepper in a large bowl.
- Set a colander over a large bowl or glass measuring cup and drain the potatoes and onion, reserving the oil. Wipe out skillet with a paper towel, set over medium heat and add 2 tablespoons of the reserved oil.
- Gently mix the warm potato mixture into the eggs and add to the hot skillet. Use a spoon to spread out into an even layer, as best as possible. After about a minute, once the edges have firmed up a bit, reduce the heat to medium-low. Cook undisturbed for 5 minutes. You’re looking for the eggs to have set for the most part but still be a little bit runny. Use a rubber spatula to loosen the tortilla from the sides of the pan. Place a large plate over the top and then carefully, with oven mitts, invert onto the plate. Set the skillet back onto the heat and add in another tablespoon of the reserved oil. Then carefully, slide the tortilla back into the skillet. Cook for 5 minutes and then slide onto a clean plate or serving platter. Serve warm or at room temperature. Enjoy!
