This delicious and simple dish originates from the northern region of Spain. It is a quick dish that is made from cooked potatoes and onions coated in beaten eggs and cooked on the stovetop in a skillet. 'Tortilla' in Spanish equates to the word 'omelette' in French. The only main caution is in the flipping of the tortilla. This is done when the dish is mostly cooked. It is done by covering the pan with a lid or plate. Then flipping the pan over and then sliding the now bottom-side up tortilla back into the pan to complete cooking. Since the eggs in the center of the dish may still be uncooked, liquid can run off it will likely be very hot. Do this step with oven mitts on and flip while holding over a large bowl. This dish can be eaten warm or, as the Spanish do, at room temperature as a tapas or appetizer.
The recipe does use one cup of olive oil...this is not a misprint. The oil is drained off after cooking the potatoes and onions. You can reuse the oil in other dishes to sauté or oil pans.
Prep: 10 minutes
Cook: 30 minutes (including rest times)
Serves: 6
*If you do not feel comfortable flipping the tortilla, bake the dish in the oven at 350° until set…about 10-15 minutes.
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