- 4
- 25 mins
- 50 mins
Ingredients
- 4 large potatoes, "chipped" into irregular pieces, approximately 3/4" thick in size
- 1 medium onion, cut like the potatoes
- 3 large eggs, beaten
- Salt and pepper
- 1/2 cup olive oil
Preparation
Step 1
Instructions
This recipe requires two pans, an 8-inch nonstick skillet to make the tortilla, and a larger 10- to 12-inch skillet to fry the ingredients.
Place the larger skillet over medium high heat and add about ⅓ cup olive oil. When hot, add the potatoes and onion and cook until golden, about 15-20 minutes. Watch the heat and lower if vegetables are browning too quickly.
When the potatoes and onions are nearly cooked through and golden, remove from heat and place in a colander to drain excess oil.
Beat eggs in a medium bowl and season with salt and pepper. Mix the potatoes and onions into the beaten eggs and add additional salt and pepper if needed.
Heat the smaller frying pan over high heat and add 1 tablespoon olive oil. When hot, pour in the egg and potato mixture. Spread evenly in the pan with a wooden spoon.
Lower the heat to medium and allow to cook about 30-60 seconds. Loosen the sides of the omelet with a spatula. Place a plate the size of the pan upside down over the pan. Carefully, with both hands and while protected from the heat, flip the pan over so the plate is underneath the pan. Gently shake the omelet out.
Place the empty pan back over the flame and gently slide the omelet back into the pan. Allow to cook a little while, about 15-30 seconds, and repeat the flipping process. Keep cooking 15-30 seconds, and then flipping the omelet until the tortilla takes on a golden color and is firm to the touch.
When done, remove the tortilla from the pan. It can be eaten immediately or allowed to rest for one hour or overnight. You can eat the Spanish tortilla at room, temperature, cold or gently warmed in the oven. Try it with your favorite Spanish sauce, such as garlic aioli or tomato sauce.
Instructions