Spanish TortillaPosted: February 5, 2011
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.
- 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
- 5 eggs
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.
- 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).
- Strain the mixture and save the olive oil!
- Whip up the eggs until they are light yellow and foamy.
- Clean out the pan, heat over medium heat and then coat with some of the saved olive oil (see step 2).
- Combined the eggs with the potato/onion and mix well.
- Add the mixture to the pan and set the heat to low.
- 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).
- Cook for a few more minutes – the eggs should be set throughout the pan.
- Let it sit for at least a half hour to meld the flavors before serving (warm or cold – DELICIOUS).