Spanish Tortilla
The Spanish tortilla, which is similar to a potato and onion omelet, has been the national dish of Spain for centuries. When sliced into squares or wedges, it made a perfect meal for soldiers to carry with them for nourishment. In Spain (and Basque Country) the tortilla is a popular dish in tapas and pintxos bars and the people take them very seriously. There are even restaurants that specialize in tortillas and take orders early in the morning, selling out before noon. There’s a debate whether the tortilla should have onions or not, and Spaniards have very firm opinions about it. Also, some like their tortilla cooked until it’s dry while others prefer it moist and a bit runny. I’ve concluded that onions are a must, and they should never be dry. I slice my tortilla into wedges and serve it at room temperature as an appetizer at dinner parties. Leftovers refrigerate well and can be warmed in the microwave or served straight out of the fridge. Try this recipe and form your own opinion about how you prefer this iconic Spanish snack.
Ingredients
Serves 6-8
Spanish Tortilla:
8 large eggs
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½-pound unpeeled gold potatoes, into ⅛-inch-thick slices
3 tablespoons extra virgin olive oil
½ yellow onion, sliced into half-moons
Process
Whisk the eggs in a bowl with the salt and pepper. Set aside. Place the potato slices in a 1-quart bowl and add 1/4 cup water. Microwave on high for 3 to 4 minutes, until the potatoes are tender but not cooked through completely. Drain and pat dry with paper towels.
Heat 2 tablespoons of the olive oil in a 10-inch nonstick skillet over medium-high heat. In two batches, cook the potato slices, turning to cook both sides, until lightly browned and lightly crisped, about 6 minutes per batch. Remove with a slotted spatula to a plate.
Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add the onions and sauté just until soft. Remove the pan from heat and place the potatoes over the onions, layering in a shingle pattern until the skillet is covered in potato slices. Place the skillet back on medium heat and pour in the eggs. Let the eggs sit for 1 minute then, with a silicone spatula, gently lift the outer edges of the tortilla and tilt the pan so eggs flow underneath. Continue this movement around the eggs until most of the liquid has run underneath and set up. Remove the skillet from heat and hold in one hand. Hold a large plate in the other hand and place it over the skillet. Quickly invert the skillet so the tortilla drops onto the plate. Then slide the tortilla back into the skillet with the underside now facing up.
Place the skillet back on the heat for 1 minute, until the eggs are set up, but not dry, then slide tortilla back onto the plate. Slice into wedges and serve.
