Why can’t I stop making these?!?! – tortilla Española

The madness must end, but I can’t help it. I think I might just start – uh i mean keep – making one every weekend I eat throughout the week. Although 8 was a little on the side of overkill for the roommate’s 40th bday party last weekend. Should I be concerned about carbs? Nahhh! I ate some every day in Spain last month and lost weight! Plus it’s got all that heart healthy olive oil. 🙂 ¡Comimos!

Ok, here’s the recipe:
4 medium potatoes (yukon gold work well), peeled sliced into 1/8 inch slices
1 medium onion, sliced thinly
5 extra large eggs, room temperature
Olive oil (no need to go all EVOO – you’ll be using a lot. And save what you drain off and reuse!)

After slicing potatoes and onion, bring some olive oil (enough to almost cover potato and onion) in a 10″ skillet to temperature (medium). Arrange the potatoes and onions in a layer making sure they don’t stick together. Salt to taste (be generous, but not crazy). Keep heat on medium to low so potatoes “boil” and don’t fry. Turn over occasionally. When fork tender, drain off and reserve oil. Beat eggs with a little more salt just until mixed. Soak potatoes in eggs for 10-15 min, making sure the potatoes are seperated and in eggs. Wipe skillet clean, take 2 tbsp of your reserved oil and heat it over high heat until oil smokes. Put in egg/potato/onion mixture, shaking pan handle back and forth continuously. Lower heat to low. Cook for 10(ish) min, just until right before top starts to set. (it will still be runny and that is ok) Put plate or plater on top of skillet and FLIP!! Wipe out skillet, put 1 tbsp of reserved oil in and heat on high until it smokes as before. Slide tortilla back in with uncooked side down. Lower head again and shake pan back and forth. Use backside of a spatula to round edges over and perfect that tortilla shape. Cook for 3-5 min. Flip a few more times if needed and continue to perfect shape. Let sit for 20-30 min. Serve warm or room temperature.




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