Tortilla Española
4-6 servings
40 min
Ingredients
- 1 1/4 pounds potatoes, or 3 to 4 medium potatoes
- 1 medium onion
- 1 cup olive oil
- Salt and freshly ground black pepper
- 6 extra-large eggs
Instructions
- Peel and thinly slice potatoes and onions. Heat oil in a skillet over medium heat. After 3 or 4 minutes, add potatoes, onions, and lots of both salt and pepper. Adjust heat so oil bubbles.
- Turn potatoes every few minutes, until they are tender when pierced with a knife. Adjust the heat so they do not brown. When cooked, drain potatoes in a colander.
- Beat eggs with more salt and pepper in a large bowl.
- Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Mix warm potatoes with eggs, and add to skillet. When edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
- Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in.
- Cook 5 minutes, then slide from skillet onto a clean plate.
- Serve warm, or at room temperature.
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