- Prep time 20 mins
- Cook time 25 mins
- Ready in 45 mins
- Yield Serves 6 to 8
A favourite menu item for tapas, a Spanish tortilla can also be served as a vegetarian main dish. It’s simple, delicious, and filling.
Prep the potatoes: peel the potatoes, rinse them, and slice them into 1/8-inch-thick rounds (not paper thin).
Prep the onion: peel the onion, cut in half, and slice into 1/8 inch thick slices.
Heat a 10-inch ovenproof skillet (i.e. cast-iron) over medium heat. Add 2 Tb of the oil and the onion and sauté until onion is limp and translucent. Remove onions from pan and place in a bowl.
Add 5 more Tb of the oil to the pan and add the potatoes with ¼ tsp of the salt and stir to coat thoroughly with the oil. Sauté, stirring occasionally, with the pan covered at least half the time, until the potatoes are mostly cooked through, about 10 minutes. Remove potatoes from the pan to the bowl with the onion, leaving as much oil as possible in the pan. Turn off the heat.
In a large bowl, beat together the eggs with the remaining salt until eggs are evenly yellow and no streaks of unbeaten white remain. Turn the heat back on the pan to medium.
Add the potatoes and onions to the bowl with the egg. Stir well to mix evenly. Add half of the remaining olive oil to the pan (half-tablespoon). Add the egg-potato-onion mixture and immediately reduce the heat to low. Cover the pan and let cook for about 8 to 10 minutes, until set and mostly cooked through.
At this point you can finish cooking the tortilla under the broiler (that’s the method I use most of the time), or you can do it the traditional way: use a thin metal spatula to loosen around the edges of the tortilla, place a plate over the top of the pan and, using oven mitts, invert the pan so the tortilla comes out upside down on to the plate. Pour the last Tb oil of in the pan and heat over medium-low heat. Add the upside down tortilla and cook on the second side for 4 to 5 minutes more. Remove from the pan and let cool for 5 minutes before cutting and serving.