Spanish Tortilla

We’ve been out of town due to family and came back to some potatoes that needed to be used up rather quickly.  I decided that a tortilla would be easy and good for breakfast tomorrow.  We ate a lot of tortilla in Spain (being vegetarian and all) and I wanted to recreate it without a ton of olive oil.

Spanish Tortilla

Ingredients:

• 1/4-1/2 cup olive oil
• 2 large potatoes, peeled and thinly sliced (a mandolin did the job for us)
• 1 medium onion, chopped
• salt
• 5 eggs

To Do:

NOTE: If you’re using a nonstick pan, you won’t need a lot of oil.  The idea is to cook the potato and onion together until both become fragrant and cooked through, without browning too much.

1. Over medium heat, warm up at least 1/4 cup of the oil in a well seasoned pan.  Add the potatoes and onions and stir gently.  Sprinkle salt over the top, stir and cover.  Keep stirring every once in a while until the potatoes are cooked through (they should pierce easily with a fork).
2. Strain the mixture and save the olive oil!
3. Whip up the eggs until they are light yellow and foamy.
4. Clean out the pan, heat over medium heat and then coat with some of the saved olive oil (see step 2).
5. Combined the eggs with the potato/onion and mix well.
6. Add the mixture to the pan and set the heat to low.
7. Once the mixture is set, slide it onto a plate and then flip it back on the pan (bottom side should be on top now).
8. Cook for a few more minutes – the eggs should be set throughout the pan.
9. Let it sit for at least a half hour to meld the flavors before serving (warm or cold – DELICIOUS).

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