Spanish Tortilla
Any traditional tapas restaurant in the world will have tortilla on its menu, or simply doled out as a amuse bouche. Spanish tortilla is nothing like the flour or corn tortillas that you buy in a grocery store, except for its shape. Instead, it is a meltingly tender amalgamation of thinly sliced potatoes and onions poached in olive oil and bound together with eggs like an omelette.
Spanish tortilla is probably not ideal for the amateur cook, though it is an excellent way of learning about heat regulation. Every step of the process requires keeping a watchful eye on your pan so that the oil does not become too hot, the potatoes do not burn, and the eggs do not become a rubbery, glued on mess.
Since the potatoes are poached in olive oil, a large quantity is essential, though a small fraction of that ends up in the finished product. The remaining oil can be reused and, of course, is especially good for roasting potatoes in the future. Personally, I used some of the remaining oil to make a basic sauce of olive oil, tomatoes, garlic, banana peppers and sweet paprika to serve along with my tortilla.
- 2 pounds yukon gold or baking potatoes, peeled and sliced 1/8″
- 1 small onion, chopped
- SQ (2-3 cups) olive oil
- 6 eggs, room temperature, beaten
- salt and espelette pepper (or paprika) to taste
- Toss the potatoes and onion lightly with salt in a bowl and set aside for a few minutes.
- Heat olive oil in a 12″ nonstick skillet over medium heat. You will need enough olive oil to cover the potatoes as they will be more or less poached in it. The oil is later drained and can be reserved for other vegetable cookery.
- When a slice of potato sizzles when added to the oil, carefully arrange the potato slices with the onion evenly in the pan, then reduce the heat slightly.
- Continue to cook the mixture until the potatoes are fork tender and the onions are translucent. Carefully transfer the potato and onion to a bowl with a slotted spoon, then drain all but two tablespoons of the olive oil, reserving the remaining oil for other cooking purposes.
- Return the pan, with the two tablespoons of olive oil, to medium heat. Gently mix the beaten eggs with the potato and onion mixture, then add to the hot pan.
- Once the eggs have started to curdle and the edges have completely set, it’s time for the hard part: flipping! Take a plate larger than the pan and place it over top. Carefully and quickly flip the tortilla over onto the plate, then slide it back into the pan to continue cooking the other side.
- Reduce the heat as necessary while the tortilla finishes cooking, then transfer to a plate. Sprinkle with salt and espelette pepper, cut into wedges and serve hot or cold.