- 6
Ingredients
- 2 pounds white or Yukon Gold potatoes, peeled
- Salt
- 1 medium onion, chopped
- 3 tablespoons olive oil or vegetable oil
- 8 eggs
- Freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese
- 1 1/2 tablespoon unsalted butter
Preparation
Step 1
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For the version I'm sharing here -- which you could call Spanish-ish Tortilla -- I took a nod from Italy and cooked the tortilla like a fritatta (I also added a sprinkling of Parmesan cheese). You can eat it hot, if you like, but it also makes for a great lunch or snack once it's cool.
Place the potatoes in a medium pot. Cover with water, season with about a tablespoon of salt, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender when prodded with a fork, 20 to 25 minutes. Drain and let cool, then cut into 1/8-inch slices and put them in a large mixing bowl.
Heat the oven to 400 degrees. Warm 1 1/2 tablespoons oil in a medium pan over medium heat. Add the onions, season with salt, and cook until translucent and lightly browned, about 10 minutes. Scrape the onions into the bowl with the potatoes.
Lightly whisk the eggs until smooth, then add them to the potatoes and onions, and gently fold everything together. The potatoes should not be sticking together -- make sure the egg separates each slice. Season with salt and pepper and fold once more.
Set a large nonstick or well-seasoned cast iron pan over medium high heat. Add the remaining 1 1/2 tablespoons oil and the butter. When the butter foams, pour in the potato-and-egg mixture and pat it down so it's even on the top. Sprinkle the cheese on top, let the eggs set around the edges, and transfer the pan to the oven. Bake until the eggs are almost set in the middle and the tortilla is browned around the edges, about 20 minutes.
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"Sometimes, as a Spaniard, when I look at typical Spanish recipes as simple as this I feel like an American hearing that a burger should have patties of meat mixed with onion, garlic, green pepper, breadcrumbs, bacon, egg..., and then baked in the oven (oh, like tortilla in this recipe)."
1.- Slice your (waxy) potatoes really thin. Sprinkle salt on them and press them to let them lose all liquid. Pat dry them, fry them in a slow boil olive oil for about 20 minutes.
2.- Caramelize your sliced onions in a bit of olive oil with a bit of salt until brown. You can add some garlic. It's even better if you start with some rendered bacon bits.
3.- Mix both with beaten eggs, breaking the potatoes. You should have a lumpy paste. Add a little spice (parsley, nutmeg...) if you want (never ever cheese, please!).
4. Grease a nonstick pan, heat, add potato mix, let bake for five-six minutes. Place plate over pan, turn around, carefully slide the tortilla back to the pan, accomodate edges and finish baking.
Simple as that. Sometimes, as a Spaniard, when I look at typical Spanish recipes as simple as this I feel like an American hearing that a burger should have patties of meat mixed with onion, garlic, green pepper, breadcrumbs, bacon, egg..., and then baked in the oven (oh, like tortilla in this recipe).
Pokolik, I don't take issue with your point about authenticity -- I did note in the accompanying blog post that I applied frittata technique to tortilla, to make it easier for cooks who are uneasy with flipping something so unwieldy -- but I do take issue with your tone, which doesn't match the civility and spirit of generosity that makes Food52 what it is. I'm sure your recipe is great, and I'm glad you shared it, but you could have done so without dismissing my recipe outright. I will expand my headnote to make it clear that this recipe isn't authentic, and I'd love to see you participate in a more friendly fashion.
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