Tortilla Espanola is a Spanish tapa (bar snack). It’s made with potatoes, onion, olive oil, and egg and is CRAZY delicious. It’s relatively easy to cook, but the execution can be tricky. You see, you cook the whole mess in a frying pan and then you have to finagle it out by flipping it onto a plate. I think I’ve FINALLY mastered the technique but I have definitely destroyed a few in my day. But, as Julia Child said, if you’re alone in the kitchen, WHO’S GOING TO KNOW? No one, that’s who. So it rips in half. You’re cutting that bitch into slices anyway. Nom.
6-7 medium sized potatoes
1 medium-large onion
Lots of olive oil
salt and pepper
Cut the potato and the onion in half lengthwise and then slice thinly. The slices will be in half-moon shapes.
Mix the potatoes and onion together in a bowl and salt liberally. Heat olive oil in a frying pan and add the onions and potatoes. You want enough olive oil to barely cover the veggies-maybe 1/2 a cup? Fry the vegetables until the potatoes are tender, but make sure they don’t burn. You’ll know they are ready when you can break a potato in half with a spatula.
Crack the eggs into a large bowl and whisk them together. Pour the potatoes and onions into the egg and mix. Add a tablespoon more oil to the frying pan and then pour the potato-onion-egg mix into it and spread it evenly around.
Allow to cook until the edges of the egg are slightly browned. The egg will still be runny, but the bottom will be cooked.
Now you can do one of two things to cook the other side. If you have a frying pan that is oven safe, turn the oven to 350 and cook the tortilla for 10 minutes to set the top. You still have to brown the top, though, so you’re going to need to flip the tortilla.
Grab a large plate and put it on top of the frying pan. Put your hand firmly on the plate and quickly flip the pan over so that the tortilla ends up on the plate. Put the frying pan back on the stove with a little more olive oil and allow to heat for a few seconds, then slip the tortilla back into the frying pan and brown for 2-3 minutes.
If you don’t have an oven safe frying pan, you’re going to have to flip the tortilla without the time in the oven first. This will work it just might be a smidge bit more messy. It’s ok though. It will be delicious either way!
When you’ve browned the other side, slip the tortilla onto a plate and cut into wedges.
Yum yum yum.