Spanish Style Tortilla with Potatoes and Onions Recipe

December 8, 2016  | Appetizer Recipes | Vegetarian Recipes | garlic | omelette | onion | potato | tortilla 
Prep Time Cook Time Serves
15m 25m 6 - 8 as an appetizer

I first discovered the hearty Spanish tortilla from a dear friend named Maria Luisa. A lovely woman from Spain; she could make a tortilla that was to die for. I have tried my best over the years to replicate the flavor and texture of her tortilla but can never quite get it right. I think this tortilla comes pretty close. You know sometimes they say it is the ambiance of a place or the experience you have with others that makes something taste good (you know like that lobster roll you had by the water in Maine…). My guess is no tortilla will ever taste as good as Maria Luisa’s because I won’t be looking at her kind face and enjoying it with her.

INGREDIENTS

  • 1 cup olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 pound Yukon Gold potatoes (or other similar variety), peeled and thinly sliced
  • 6 eggs
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground white pepper

INSTRUCTIONS

In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and sauté, stirring occasionally, until softened and golden around the edges, about 5 minutes. Add the garlic and potato slices and sauté, turning the potatoes and onions every few minutes, until the potatoes are cooked through and golden, about 10 minutes. (If you find the potatoes are getting too much color before they are cooked through, lower the heat to medium). Using a slotted spoon, transfer the potato mixture to a paper towel-lined plate. Reserve 2 tablespoons of the cooking oil and discard the rest.

In a medium bowl, beat together the eggs, salt and pepper. Add the potato mixture and gently stir to combine (it is okay if the potatoes break into pieces). Place a 9-inch skillet over medium heat and add the 2 tablespoons of reserved cooking oil. Pour the egg mixture into the skillet and using a fork, gently spread out the potatoes and onions so they are evenly distributed in the skillet. Cook, undisturbed, for about 3 minutes or until the tortilla is cooked around the edges but still loose in the center.

Carefully place a plate large enough to fit the tortilla over top of the pan and invert the tortilla onto the plate. Gently slide the tortilla back into the pan and cook on the other side for an additional 3 – 4 minutes or until the center of the tortilla is springy to the touch. Remove from the pan, cut into bite-sized squares and serve immediately.

COOK'S TIPS

If you like making tortillas, you may find it worth your money to invest in a set of 9 inch omelette pans that fit together. It makes inverting your tortilla a snap!

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