Tortilla Espanola is an inexpensive, delicious dinner choice. It can be made ahead of time and refrigerated for up to two days. Served with a side salad, good bread and a bottle of wine, a Tortilla is an easy and impressive option for entertaining. (I originally posted this in November, but took pictures today while preparing them for fund raising lunch #2).
Potatoes (about 3 large ones or 2 lbs of baby potatoes)
2 Large Onions
1 Dozen Eggs
Oil (olive, canola, vegetable...olive oil gives the best taste but all are fine to use).
Salt & Pepper
Rinse/scrub potatoes and onions clean under running water. I do this BEFORE cutting into them to practice good food safety (this should appeal to my fellow hypochondriacs).
Peel potatoes and cut into small rectangles, about 1/4 inch thick. Peel onion and cut in half, slicing along the layers so that you have long, thin onion strands.
Using a large skillet, heat about 1/3 cup oil over medium-high heat. Add potatoes, using a pancake spatula to prevent any potatoes from sticking to the bottom of the pan. Turn heat down to medium/medium-low and cook for about 10 minutes, or until the potatoes are just about tender. Add onions to pan and cook until they are soft, about 5-8 minutes, turning mixture occasionally to prevent sticking.
Strain onion/potato mixture in colander over clean saute pan (reserving leftover oil).
While potatoes/onions are cooling, crack the eggs into a large mixing bowl, add pepper and salt (I always err on the side of too little, as these can be added to the cooked tortilla). Whisk eggs vigorously for a minute.
When potato/onion mixture is warm but not HOT, add to eggs and stir.
Heat pan with reserved oil over medium-high heat (add more if the pan bottom is not liberally covered). Pour egg/potato/onion mixture into pan, flattening mixture with a spatula. Turn heat down to medium-low. Use spatula to loosen tortilla from pan every couple of minutes until eggs are almost set. They will still look a bit runny on top.
Carefully slide tortilla onto large round serving plate. With oven-mitts (and perhaps the help of a friend), place pan on top of the plated tortilla. Hold both pan and plate on each side and flip upside-down so that the undercooked eggs are now on the bottom of the pan.
Turn heat up to medium and cook for a few more minutes, loosening bottom with spatula, until lightly golden.
Slide onto clean serving plate.
*Vegetables and meat can be added to the tortilla. Mushrooms, bell peppers and chopped cooked Chorizo complement the flavors nicely!