Spanish Tortilla

This is a traditional Spanish recipe that is composed of three simple ingredients. In Spain, a tortilla is not a piece of flattened bread, but something more of a massive omelette. It’s delicious and filling. You can add more than just the three ingredients, but I like it as is.

I had a roommate who made this for me. She studied abroad in Spain and she picked up this recipe. I sat there in awe of her and her tortilla making skills. I miss her.

You will need a large, flat plate to flip this baby over. I would highly recommend using a small, non-stick pan to start. I used a HUGE one at my mom’s house and the flipping didn’t go so well. It was delicious though. Some of the best food isn’t the prettiest.

Ingredients

1.5-2 cups of oil (not EVOO)

3 Yukon gold potatoes, thinly sliced

2 medium onion cut into strips

5 eggs, beaten

Sea Salt

1. In a deep skillet, arrange the potato slices in a single layer. (It doesn’t have to be, but this will be your gauge for the amount of oil needed.) Next, pour in the oil and make sure the potatoes are submerged in it. Salt the potatoes.

2. Turn on the heat. Medium-high should do it. In this step, you will be boiling the

potatoes. They will bubble like in the picture. They shouldn’t get crispy. It will take about 15-20 minutes to boil them.

3. At the half way point, add the onions and allow them to cook down.

4. When the potatoes are boiled and the onions cooked, drain the oil from the pan. You can save the oil for later, but you will need to remove it from the pan to continue making your tortilla.

5. When the oil is drained, combine the potatoes, onions, and eggs into a bowl. Wipe the excess oil out of the pan with a paper towel.

6. Pour the potato, egg, and onion mixture into a hot, lightly oiled pan. (Lightly oiling it will help it to slide out. A heated pan will keep the eggs from adhering to the pan.) Cook on one side for 5 minutes.

7. When the eggs appear to have set on one side, use a wooden spatula and go around the edges to loosen the tortilla.

8. Using your big flat plate, flip the sucker over. (This is where I lost it. Half of it came out w/o a problem. I am confident you can do this better. I’m a GF girl and I have limited experience flipping things like pancakes.)  When it is on the plate, slide the whole thing back into the pan and cook on the other side. Here’s a visual on tortilla flipping.

9. Cook on the opposite side for another 5 minutes. When it’s done cooking, it will be brown on both sides. Slice and serve. Keeps well in the fridge for about 48 hours. This tortilla didn’t last 4 hours with my mom and I.

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2 Comments Add yours

  1. Christina says:

    I made this recipe (twice!) this week and it was terrific.

    1. cooktivism says:

      Fantastic! Thanks for sharing and thanks for trying it! 🙂

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