Tortilla Espanola
This is a classic Spanish dish frequently served at a tapas restaurant. It makes for a hearty dinner when served with a loaf of warm bread and a green salad. It can be served hot or at room temperature. This time, we had it last night for a pre-football game meal. SO satisfying and super easy once you’ve made it a few time you can get creative. We also love to add a spicy sauce to this (like cholula).
Ingredients
1 tablespoon plus two cups of olive oil
1 medium yellow onion thinly sliced
2 waxy medium potatoes peeled and cut into 1/2 inch pieces
8 extra large eggs (or 9 large eggs)
Directions
What 1 tablespoon oil in a medium skillet over medium heat. Add sliced onion and season with salt, stirring occasionally until softened and dark brown (but not burnt) 35-40 minutes. Remove from heat and allow to cook.
While the onions are cooking heat the remaining two cups of olive oil in a large pan over medium heat and cook the oil around the potatoes begins to bubble. Then turn the heat down and cook until the potatoes are tender but have not taken on any color (approximately 8-10 minutes). Drain the potatoes reserving the oil. Place the potatoes on a sheet pan and sprinkle with salt and allow to cool.
Break the eggs into a large Joel and beat the eggs. Combine the eggs, onion, potatoes and 1/4 reserved olive oil stirring gently with a spatula.
Heat 3 tablespoons of reserves police oil in a 10 inch nonstick skillet over medium heat and add egg mixture. Allow the edges to set slightly and then continually lifting the edges and tilting the is let uncooked egg run underneath. When all but the center is set place a large plate on the top and the skillet and invert the tortilla onto the plate and immediately slide it back into the skillet cooked side up. Allow to cook for another two minutes until center is set (you want the texture to be like a custard)
Serve immediately with with a green salad,: sliced tomatoes drizzled with some of the leftover olive oil and loaf of bread or serve at room temperature!
