Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)
I have not made this dish in a long time. I modified my recipe a bit from when I first wrote this down nearly 20 years ago. We will definitely make this again before too long. Once you get the hang of this dish, it will be very easy to make and something that will be welcome for any meal! This dish is basically a Spanish potato omelet. I have heard that the word "Tortilla" in this dish comes from its circular shape, but it could also come from the fact that it will end up "cake" like. If you called this "Fred", it would still taste great.
Ingredients:
3-4 tablespoons Vegetable oil
4-5 medium white potatoes, peeled and thinly sliced (around 1/8" thick with a mandolin)
1 medium onion (yellow or vidalia), thinly sliced (around 1/8" thick with a mandolin)
Kosher salt and black pepper, to taste
6 Eggs
6 Eggs
Cooking spray (if needed)
Directions
1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add potatoes and onions and stir every few minutes. Add salt and pepper to taste. The potatoes should cook for around 15-18 minutes. The potatoes and onion should brown in the process. Lower the heat to prevent it from burning.
2. In a large bowl, beat 6 eggs and add salt and pepper to taste. When potato and onion mixture is finished, add to the bowl with the eggs. Mix thoroughly.
3. Add one tablespoon oil to a skillet over medium heat (it can be the same used in step number 1. The ideal skillet for this step will have curved sides). Let heat up and then add the potato/onion/egg mixture spread evenly into the skillet.
4. Cook over medium heat for around 6-7 minutes until firm on the top (you do not want to burn the bottom). Use a spatula to make sure it is not sticking to the sides.
Directions
1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add potatoes and onions and stir every few minutes. Add salt and pepper to taste. The potatoes should cook for around 15-18 minutes. The potatoes and onion should brown in the process. Lower the heat to prevent it from burning.
2. In a large bowl, beat 6 eggs and add salt and pepper to taste. When potato and onion mixture is finished, add to the bowl with the eggs. Mix thoroughly.
3. Add one tablespoon oil to a skillet over medium heat (it can be the same used in step number 1. The ideal skillet for this step will have curved sides). Let heat up and then add the potato/onion/egg mixture spread evenly into the skillet.
4. Cook over medium heat for around 6-7 minutes until firm on the top (you do not want to burn the bottom). Use a spatula to make sure it is not sticking to the sides.
5. Flip the tortilla. There are two ways to do this. Option one: you can take a large plate and place it over the top of the skillet. Make sure the smooth side of the plate is next to the food. Flip the skillet onto the plate. (If it falls apart, you did not cook it long enough.) Then slide it back into the skillet to cook the other side of the tortilla. Option two: you can use another skillet and just flip the tortilla from the pan into the new one. Make sure that you have sprayed the other pan with cooking spray.
6. Cook for an additional 5-6 minutes. Remove from heat and serve. Slice with a bread knife or pizza cutter.
Enjoy!
