Spanish Tortilla

Living in Colorado I usually think of tortillas as being a either corn or flour; something to wrap around burritos and tacos.  Spanish tortillas, however, are more closely related to frittatas.  They are made with simple ingredients, mainly potatoes, onions, and eggs.  In Spain tortillas are served at room temperature along with many other tapas, or appetizers.

I ate mine for an early lunch, hot with some sour cream and tapatio hot sauce.

•1 1/2 pounds potatoes, peeled if desired, and sliced as thin as possible
•1 large onion, sliced into rings as thin as possible
•1/3 cup olive oil
•salt and pepper to taste
•8 eggs, beaten

Heat olive oil in a large nonstick skillet over medium high heat until it is very hot.  Meanwhile, slice potatoes and onions as thin as possible, using either a food processor slicing blade or the slicing side of a box grater. Add the potatoes and onions to the hot skillet.  Season with salt and pepper.  Cook, stirring occasionally until potatoes and onions are browned and cooked through, but not too soft.  They need to be able to hold their shape.  

Add the eggs to the skillet all at once.  Do not stir!  Turn the heat down a bit and swirl the skillet from time to time to let eggs reach the edges, sometimes lifting the sides of the tortilla with a spatula.  

When the eggs are mostly set on top, flip the tortilla over by placing a plate in the skillet and turning the skillet upside down while holding the plate with a hot pad.  

Slide the tortilla back into the skillet, top side down and cook for a few more minutes so that the eggs are cooked through.  Slide tortilla onto a plate and allow to cool for a few minutes before cutting into wedges.  Serve.

You can also cut the tortilla into small pieces and serve it at room temp as a snack alongside with cocktails, the way they do in Spain.


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