Crispy Spanish Style Tortilla

By lorik

Ingredients

• Variation from Saveur:
• 4 Tbs. Filippo Berio Olive Oil
• 1 lb. (unpeeled) Yukon Gold potatoes, cut into medium (1/2-inch) dice
• Kosher salt
• 2 large shallots, diced (a generous 1/2 cup)
• 6 large eggs
• Freshly ground black pepper
• 3 cups plus 1 Tbsp. extra-virgin olive oil, divided
• 2 lb. Yukon gold potatoes , peeled and cut into 1⁄8-inch slices
• 5 large eggs
• 1 small vidalia onion (7 oz.), medium dice
• 2 tsp. kosher salt

Details

Servings 4
Adapted from filippoberio.com

Preparation

Step 1

In a medium (10-inch) oven-safe cast-iron or nonstick skillet, heat the olive oil over medium-high heat. When the oil is hot, add the potatoes and 1/2 teaspoon salt. Stir well, cover (with the lid slightly askew), and cook, stirring frequently, until most of the potatoes have taken on some golden browning. (Take care when removing the lid as the steam will sputter.) Listen–the oil should be gently sizzling. If the potatoes are cooking too fast, turn the heat down a bit.

Uncover, reduce the heat to medium (if you haven’t already), add the shallots and 1/4 tsp. salt, stir, and continue to cook, stirring occasionally, until the shallots are softened and the potatoes are a deep golden brown, about 5 to 7 minutes.

Heat the broiler on high and arrange a rack 6 to 8 inches from the element.

In a bowl, whisk the eggs with 1/4 tsp. salt until well combined. Stir the potatoes and shallots, season with pepper, and pour the mixture into the skillet. Quickly and gently, use the spatula to redistribute any potatoes that have clumped together (if necessary). (Some of the potatoes will be poking above the egg.) Let the eggs set completely around the edges, about 2 minutes. Put the skillet on the rack under the broiler and cook until the top is fully set and lightly browned and the edges of the tortilla are puffy, 2 to 3 minutes.

Remove the skillet from the oven and let sit for 5 minutes. Slide the tortilla out of the pan onto a wooden cutting board and cut into wedges or squares. Serve hot or at room temperature.

Variation:
Line a large plate with paper towels and set by the stove. In a large, heavy-bottomed pot set over medium-high heat, heat the oil until it begins to smoke.

Add the potatoes and cook, stirring occasionally and adjusting the heat as necessary to maintain a slow, steady simmer. The idea is to softly “boil” the potatoes in the oil, not fry or brown them. When the potato slices are completely soft and beginning to fall apart, 45–60 minutes, use a mesh strainer or spider skimmer to transfer them to paper towel-lined plate. Reserve the oil, off the heat, in the pot and set the potatoes aside to cool until just warm to the touch.

Meanwhile, in a 9-inch nonstick skillet, heat the remaining 1 tablespoons of olive oil over medium-high heat. When the oil is hot, add the onions, cook, stirring constantly for a minute, then lower the heat to medium and cook, stirring occasionally, until soft and golden brown, 18–20 minutes. Transfer the onions to the lined platter with the potatoes and set aside to cool slightly.

In a large bowl, combine the eggs and salt and whisk until slightly frothy. Add the potatoes and onions and fold together with a large spoon or rubber spatula. In the nonstick skillet, heat 1 tablespoon of the reserved potato-cooking oil over high heat until smoking. Add the egg mixture and cook until the edges begin to set and small bubbles start to form on the surface, 1–2 minutes. Place a wide, flat plate (ideally one that fits snugly inside the rim of the pan) over of the omelet, and flip the pan upside down, keeping the plate level to avoid spillage. Use a rubber spatula to carefully slide the omelet back into the pan, uncooked-side down. Return to high heat, cook for a additional minute, then immediately remove from the heat–it will still be quite liquid at the center. Use the spatula to slide the omelet onto a serving plate, then tent with foil for 5 minutes to allow the soft eggs to set up slightly. Serve immediately or at room temperature.