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Serves: 4
The Spanish Tortilla is the ultimate comfort food in all of Spain! Every family has their own version of this recipe, whether it be runny or moist, thick or thin or even substituting the potatoes for eggplant and zucchini. Serve with a fresh salad to make it into an easy weeknight dinner. Pair with your favorite bottle of Bokisch wine!
Ingredients
- 6 medium sized Yukon Gold potatoes
- 6 eggs
- 1 yellow onion
- 2 cups regular olive oil (approximately)
- 2 tsp sea salt
Instructions
- Peel and slice the potatoes into approximately ¼ inch think rounds.
- Peel and dice the onion.
- Heat the olive oil in a stock pan.
- Cook the potatoes until soft (make sure there is enough olive oil to cover the potatoes)
- Add the onions and cook another 5 minutes.
- While the potatoes are cooking, whisk the eggs in a large bowl.
- Using a slotted spoon or spatula, remove the potato and eggs, let the extra oil drain over the stock pan and add to the eggs.
- Add the salt and stir the mixture together.
- Heat a tablespoon of the extra olive oil in a non stick pan.
- Add the potato and egg mixture to the pan and cook on low heat.
- When one side is cooked, flip it onto a plate and slide the uncooked side back into the pan.
- Cook another 5 minutes or so until the other side is done.
Notes
Don't be afraid of "the flip"! It's best to try it over the kitchen sink until you get the hang of it. Be bold and check some YouTube videos to get your confidence up! You can do it!
Let your tortilla cook on low heat until slightly browned. Some people prefer it runny inside so don’t worry if yours isn’t completely cooked. But, on the other hand, you also don’t want it too dry! There are a million ways to make this recipe and the best thing to do is practice until you have it down. Adjust the egg to potato ratio as needed.
There is a special flipping plate in Spain that has a built in knob to hold onto called “Tomba Truites” in Catalan. It also makes a perfect serving dish because it is slightly elevated similar to a cake plate. You can find them at The Spanish Table in Berkeley.
I also like to sprinkle sea salt flakes on top or decorate with sliced roasted red bell peppers.
