Spanish Tortilla

Many years ago, I studied abroad in Alicante, Spain. The woman, Juana, I lived with taught me how to make her Tortilla Española. I think it’s one of the best I’ve ever had.

Ingredients:

• 1 medium to large onion, chopped

• 5 to 6 medium to large Yukon Gold potatoes, peeled, halved, and thinly sliced (as thin as you can slice them)

• 6 eggs

• Salt to taste

• Olive oil

Instructions:
In a large skillet, cover the bottom with olive oil and heat. Add chopped onion and sliced potatoes. Cover and cook on medium, turning every so often to soften and brown the potatoes and onion. This process takes patience, and a long time (like 45 minutes or so). In a separate large bowl, whisk the eggs and a small palm full of salt. Once the potato / onion mix is golden brown and mushy, pour the potatoes into the bowl with the eggs. Mix well. Add more olive oil to your pan and pour the egg / potato mix into the pan. Cook for 3 to 5 minutes, shaking the pan to bind the tortilla together and round the edges of the tortilla. Now for the tricky part - flipping the tortilla. This is where a tortilla pan (double sided frying pan) comes in handy. If you don’t have this, place a plate on top of the tortilla in the pan and flip it over. Add more olive oil to the pan and slide the tortilla off the plate into the hot pan. Cook for another 3 to 5 minutes. Using a clean plate, place it on top of the fully cooked tortilla and flip the pan / tortilla onto the plate. Enjoy!

Drop a comment here if you try this recipe.