The Spanish tortilla boasts a complex flavor introduced by five humble ingredients - much like the Spanish culture rooted in the simple things. In an attempt to tell the tales of what is more representative of Spain to me than flamenco or bulls, I present to you the La Tortilla de Patatas, as taught to me in the Basque Country of Northern Spain. Originally published on thespicegirlblog.com by me. —Beth Kennedy
Medium Russet Potatoes
In This Recipe
Heat 1-2 cups olive oil over medium heat in a nonstick pan.
Peel and cut onion into 1/4'' pieces.
Peel and wash potatoes. Half potatoes length-wise and thinly slice into 1/8'' or transparent pieces.
Heavily salt the potatoes.
Add onions to olive oil, let simmer for 5 minutes or until onions are aromatic and begin to soften.
Add salted, sliced potatoes to onion and oil mixture.
After potatoes are golden, remove onions and potatoes from oil with a slotted spoon and place in a mixing bowl.
Set remaining oil aside to cool, reserve in a jar in the fridge for future tortillas.
Beat 4-6 eggs and add to potatoes and onions mixing contents thoroughly.
Heat 8'' non-stick pan to medium-high heat. Pour mixture into the pan.
Wait 10-20 seconds, and begin to move pan, seeing that the egg has set and edges are white.
Set an inverted plate on top of the pan, and flip! Set the pan back on the stove and slide the tortilla from the plate to the pan cooked side up.
Cook 10-20 more seconds. Repeat step 12 if a more golden crust or a less runny center is preferred.