School of tapas: Spanish tortilla or tortilla española
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Recipe Type: Appetizer
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Cook Time: 
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Serves: 6-8
 
Spanish tortilla is maybe one of the most famous Spanish dishes, an omelette made with potato.
Ingredients
  • 3 medium potatoes
  • ½ onion (optional)
  • 5 medium eggs
  • Salt to taste
  • 4 cups virgin olive oil
Instructions
  1. Peel and slice (or dice) the potatoes finely (see the photos). Peel and slice the onion if using.
  2. Heat the olive oil in a deep frying pan or in a deep-fryer, to low-medium. Add the potatoes (and onion). The potato must be poached gently, not really fried. It is essential that the potato slices don't form any hard skin (nothing near potato crisps), they must be overly soft in the end. The poaching can take anything from 5 to 10 minutes, depending on the type of potato. Turn them over once in a while with a slotted spoon if not using a deep-fryer. When done, drain them from the oil and set aside.
  3. In a large bowl, beat the eggs thoroughly and add the salt. I have my own rule of thumb for the amount of salt: one large pinch per egg, plus another one for the potatoes... sounds silly, but it works for me.
  4. When the potatoes have cooled down a bit, tip them into the bowl and mix well with the eggs. You can cut with a fork through the potatoes to make the slices smaller to better blend with the eggs. Let the mixture stand for 10 minutes, the potatoes will absorb some of the egg.
  5. Prepare a heavy bottom non-stick skillet that has just the right size to hold the mixture, it must serve as a mold to shape the tortilla. You need to form a cake that is something in between 1 and 2 inches thick. Brush it with olive oil and heat on medium-low.
  6. Cook the tortilla on low-medium heat so that it doesn't burn on the outside while it's still too soft on the inside, at least 5 minutes. Run a spatula around the edge to make sure it's not sticking. Then flip it over (that's the most interesting stage): carefully slide it on a plate large enough. Then, while you're holding the plate on one hand, turn the skillet upside down and place it on the plate. Flip the plate-skillet assembly over and cook the other side for another 5 minutes.
  7. Slide onto a plate and serve.
Recipe by Honest Cooking at https://honestcooking.com/school-of-tapas-spanish-tortilla/