If you happen along an authentic Tapas Bar or Spanish restaurant and see on the menu, “tortilla”, do not be disappointed when you don’t receive a corn or flour Mexican style tortilla. No, in Spain a “tortilla” is a flat omelet, usually filled with potato, onions and sometimes vegetables or even prawns. They can be served hot, warm or even cold and at times will come to the table like a slice of pie or cut into cubes. It is actually better cold, when the egg and potato have set. It’s similar to a quiche without the shell. This is one of the most popular Spanish dishes. The name tortilla refers to the “vuelve-tortillas” a ceramic plate utensil that is used to flip the omelet over. The one you will see here is the most typical tortilla, the “tortilla de papas” or potato omelet.
To begin, you will need two potatoes and one yellow onion. I used russet potatoes but Yukon gold work well too.
Peel the potatoes and rinse (I know it shows three but 2 was plenty).
Slice the potatoes and onions using a mandolin slicer set at 1/8 of an inch. You can also slice it with a knife but just make sure to make even slices.
Sliced potatoes and onions ready to go.
In a large non-stick skillet, add a tablespoon or two of your best extra virgin olive oil. Add enough to coat the bottom of the skillet.
Add the onions in the medium hot skillet,
Next add the potatoes to the skillet. Your goal is to cook the onions and potatoes without burning either one. A nice golden brown potato and lightly caramelized onion is the desired outcome.
While the potato and onions are cooking, you will need 8 whole eggs. These eggs are being carefully guarded by one of my little ones.
As you will see, there are now 7 eggs in the bowl. It seems my little guard has swiped one.
Well, 7 eggs will have to do, 8 would’ve been better. Oh well, carry on. Beat the eggs well. Add a pinch of salt to the eggs.
In the meantime, checking on the potatoes and onions and they are looking perfect. Arrange them evenly and flat in the skillet before adding the eggs.
Pour the eggs into the skillet all over the potatoes and onions.
Using your spatula, carefully move the potatoes around to let the eggs fill into the voids and outside of the pan. Continue cooking until the egg begins lifting away from the edge of the skillet. Gently shaking the skillet until the underside is set and golden brown.
This is where the vuelve-tortillas comes in, I used a large platter.
Place the platter over the skillet and flip the whole thing over, then carefully slide it back into the skillet.
Continue cooking until golden brown, then remove to a plate to cool.
The finished tortilla.
Season with salt and pepper to taste. Serve plain or with aioli or hot sauce. Enjoy!
2 russet potatoes
1 yellow onion
8 whole eggs
salt and pepper to taste
2 tablespoons of extra virgin olive oil
Peel 2 large russet potatoes. Using a mandolin or a knife, slice the potato into even sized slices. If you are using a mandolin, set it to 1/8 inch. Slice a yellow onion. If you used the mandolin to slice the potato, you can slice it on that. In a large non-stick skillet, heat 2 tablespoons of extra virgin olive oil over a medium high flame. Add the onion to the skillet. Give it a stir. Now add the potatoes. Cook the potatoes till they take on a lightly golden brown color and are fork soft. This will take about 10 minutes or so. While the potatoes are cooking, take 8 eggs, add a pinch of salt and beat well in a mixing bowl. Once the potatoes are cooked, try and arrange them in the skillet so that they are flat and even. Now pour the eggs over the potatoes. Using a spatula, carefully move the potatoes around to let the eggs fill into the voids and outside of the pan. Continue cooking until the egg begins lifting away from the edge of the skillet, gently shaking the skillet until the underside is set and golden brown. Once the egg has set, place a large platter over the skillet, and flip the whole thing over, then carefully slide it back into the skillet. Continue cooking until golden brown, then remove to a plate to cool. Your tortilla is now ready to serve.