Not your expected tortilla. There’s no flour or corn “bread” like you find in Mexican dishes. Spanish tortilla is made with thinly sliced potatoes, onion and eggs. Also known as tortilla de patata or potato omelet. You’ll find it served as a tapa, or appetizer, in Spain, or as a light dinner with salad.
A friend gave me the recipe she uses, handed down from Spanish relatives. I was concerned with the cooking process but she promised me it would work out. She was right.
- ~1/2 c EVOO
- 1 lg onion, halved and thinly sliced
- 4 lg potatoes (peeled or not, your choice), thinly sliced (mandoline works best)
- 8 eggs
- Freshly ground sea salt and black pepper
What you do:
- Heat oil in lg oven-proof sauté pan.
- Add potatoes and onion in layers into pan.
- Cook for 15 min, turning often to coat all potatoes with oil.
- In lg bowl beat eggs with salt and pepper.
- Using slotted spoon transfer potato mixture to eggs.
- Reserve about 5 tbs oil.
- Mix gently, trying not to break potatoes.
- Heat reserved oil in pan, coating the bottom and sides.
- Gently add potato mixture to pan, spreading evenly.
- Cook over med-low heat until bottom is golden brown and top is almost cooked, often using spatula to be sure mixture is not sticking to sides and bottom of pan.
- Remove from heat.
- Heat oven to broil.
- Place a plate over top of pan and invert.
- Slide back into pan and cook for another 3-5 min.
- Place under broil for 1-2 min, to brown the top slightly.
- Cut into wedges and serve hot or at room temperature,