tortilla espanola

I first ran into a tortilla espanola only a few months ago at Toro, and I knew right away I had to try to make it on my own! An easy, crowd-pleasing dish, this would make a perfect entertaining brunch dish. I apologize in advance for the lack of pictures, but when you're making it you'll realize how quick it is and the fact that you don't have time to do anything else!

Ingredients (makes one large enough for 4-6 brunch servings):
6 medium potatoes, sliced thinly with a mandoline to about 1/8" thickness
1 onion, diced
6 eggs
olive oil
salt

Directions:
1. Add the sliced potatoes to a large nonstick pan. Almost cover the potatoes with olive oil (yes, you will be using a lot of olive oil).

2. Cover and cook over medium heat for 10 minutes, until potatoes are tender.

3. Meanwhile, cook onions in some olive olive in a smaller pan until soft and translucent, about 7 minutes.

4. When the timers are done, strain and wipe off as much oil as possible from both the potatoes & the onions, you can reserve the olive oil for the next step rather than using even more.

5. Add 1 tbs of olive oil back into the large nonstick pan and heat over medium heat. While the oil is heating, crack and whisk the eggs in a large bowl. Add in the potato & onion mixture and top with a sprinkling of salt. Mix thoroughly.

6. Add egg, potato, and onion mixture to the warmed pan. Lower heat to medium-low and cook for 5 minutes, until browned and crisped.

7. Place a large plate or a cutting board over the pan and flip before returning it to the pan. Continue to cook for an additional 5 minutes to crisp the other side.

8. Remove from heat, slide it out of the pan, and let it cool for about 4 minutes before slicing into portions for serving.
 

 

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