Recipe by Bob78278
This is a typical treat from Spain. A very good appetizer which everyone seems to enjoy.
Top Review by ElenaTheHomeChef
Hi from Spain! This is a great recipe for Spanish Tortilla and IÂ´m sure youÂ´ll love it! If you wanna add a little something try adding green pepper and a couple garlic cloves when cooking your potatoes. (Make sure you take out the garlic gloves before mixing w/beaten eggs). Be aware that the more you flip your tortilla the inside will get dryer...and we like a bit of moist so itÂ´s juicy!! You will love it hot or cold, and itÂ´s just as good for breakfast, lunch, dinner or for when you feel like you wanna nibble at something! :-)
- 1 cup olive oil
- coarse salt (Kosher salt is coarse)
- 4 large potatoes, peeled and sliced
- 1 large onion, thinly sliced (mild one like the 1044 if available)
- 4 large eggs
Directions See How It's Made
- Use a large non stick pan for the first part of preparation and a 9” non stick pan for the final preparation.
- In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
- Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
- Don’t be afraid if they brown a little, you want them to be cooked.
- The potatoes will remain separated, not in a “cake".
- Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
- Let stand until potatoes are done.
- Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
- Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
- Press the potatoes down into the eggs so they are completely covered.
- Let mixture stand for 15 minutes.
- Heat two tablespoons of the reserved oil in the 9” pan.
- Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
- Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
- You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
- Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
- Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
- Continue cooking until browned.
- Flipping the tortilla two or three more times will help give it shape.
- Once cooked, allow to cool several hours and enjoy!
- Cut into one inch pieces and serve as appetizer with toothpicks.