This is a wonderful filling dish, eaten across Spain. You can eat this dish warm, or cold. It is great in wedges warm, but it is also great served in thin slices on a fresh baguette. You can serve with cheese or sausage to add a little protein, or enjoy plain.
Spanish Tortilla also called Tortilla de Patata or Potato Omelette
- 1 lb yukon gold or russet potatoes, peeled and sliced into thin slices
- 1 medium spanish onion, sliced into thin slices
- 7 eggs
- 5 tbsp olive oil
- salt and ground black pepper
Start by washing, peeling and slicing the potatoes and onion. Heat 3 tbsp of the olive oil in a nonstick skillet, then add the potatoes and onions. Cook the potatoes over low heat until they are tender, about 10 to 15 minutes. Remove the potatoes and onions from the heat, then clean the skillet.
In a large bowl whisk together the eggs, then add the salt and pepper to taste. Add the potatoes and onions to the eggs. Next heat the rest of the oil in the skillet and pout the egg and potatoes mixture into the skillet. Cook until the eggs are just set, about 5 minutes. While cooking make sure to lift the edges of the tortilla, which will keep it from sticking and allow any uncooked egg to pour onto the bottom.
The next step in cooking is flipping the tortilla over. To do this place a large plate over the top of the skillet and flip the pan over, placing the tortilla on the plate. Then carefully slide the tortilla back into the pan topside down. Cook for approximately 2 minutes longer to allow the underside to cook.
Serve warm or cold, cut into wedges or slices.