Directions: |
Directions:1. Heat the olive oil in a 10-inch nonstick skillet over medium heat and add the potatoes and onions. Stir every so often and season with salt and pepper. Cook until the potatoes are cooked through and the onions are soft, 8 to 10 minutes. (Make sure the oil never gets so hot that it fries the potatoes or imparts any color; rather the potatoes should gently "stew".) Turn off the heat and let the vegetables cool for 10 minutes. This way they are still warm but not piping hot, so they won't start cooking the eggs in the next step.
2. Crack the eggs into a large bowl, season with salt and pepper, and whisk until thoroughly mixed. Using a slotted spoon, scoop the potato-and-onion mixture into the eggs, making sure to keep the oil in the skillet, and stir to combine. Reserve the cooking oil.
3. Cover the egg mixture and refrigerate for at least one hour and up to eight.
4. When you're ready to cook the tortilla, heat the same skillet over medium heat. Add 2 tbsp of the reserved oil. Pour the egg mixture into the pan and cook undisturbed over very low heat until the sides of the eggs have set and the middle is beginning to set, about 10 minutes.
5. Place a large plate wider than the pan on top of the pan and invert (i.e, holding pan handle with one hand and the firmly other on top of plate, using a dish towel if you're sensitive to heat, in one very quick rotating motion, invert the tortilla onto plate). Then gently slide the tortilla into the pan with the cooked side up. Cook another 3 minutes and remove from heat. Let rest in the pan for a few minutes. Ideally the cooked side shouldn't be brown and overly fried but rather a soft egg pillow the color of butter, but still yummy if slightly overcooked.
6. To serve, invert the tortilla onto a cutting board (or carefully slide tortilla out of skillet onto a clean plate) and let stand at least 5 minutes before serving. Easier yet, simply serve from the pan. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre-sized snack. It is just as good at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to long cooking with potato and onion. |
Personal
Notes: |
Personal
Notes: Unlike a fluffy French or American omelet, the Spanish version is substantial, dense, and cooked on the stovetop like a frittata. It's considered one of Spain's national dishes and is enjoyed any time of day, either warm or at room temperature.
It's one of my favorite light meals when I'm in Spain, whether taking a break in a small village cafeteria while walking on the Camino de Santiago, or enjoying a snack at a lively tapas bar in Madrid, Barcelona or Seville. I hope you enjoy making and savoring this iconic Spanish comfort food. Love, Madeline
|
This recipe for Tortilla Espaņola Recipe (Spanish Omelet) is from