To most people, a tortilla is round and flat and comes in two styles: flour and corn. So, the concept that a tortilla can also be a thick potato omelette takes a little getting used to. That’s the difference between a Spanish tortilla and a Mexican tortilla. The Spanish version is made by frying thinly sliced potatoes in extra virgin olive oil, then layering those slices in a pan, covering them with beaten eggs, and cooking it until set. This recipes makes a light dinner by simply adding a side salad; it’s also great for breakfast, brunch, or lunch.
Servings: 2-4
Ingredients:
- • 6 eggs, beaten
- • 2 potatoes (red and Yukon gold work well, but avoid using russet)
- • 2-3 green onions, chopped up to the light green parts, or ¼ cup chopped yellow onion
- • ¼ cup extra virgin olive oil
- • Salt
Directions:
- • Slice the potatoes (peeled or unpeeled) into disks between ¼ and ⅛ inch wide.
- • Pour olive oil into a cast-iron or aluminum pan and heat it over medium-high heat.
- • Working in batches, fry until they are lightly browned but not crispy.
- • Let potatoes dry on a paper towel and salt them well.
- • When the potatoes are all done, pour off all but a tablespoon of the oil and sauté the onions. When the onions are just starting to crisp, turn off the heat.
- • Arrange onions so they evenly cover the bottom of the pan.
- • Arrange the potatoes on top of the onions in a scalloped pattern.
- • Return the heat to medium and add the beaten eggs.
- • Add a generous pinch of salt.
- • Shake the pan so the eggs coat everything in the pan and let cook until you see the edges of the tortilla begin to set, then put the pan under the broiler for 5 minutes, or until the top browns.
- • Remove the pan and set it to cool for at least 5 minutes.
- • Cut into wedges and serve.
