This is the ubiquitous Spanish dish, tortilla Español, made from potatoes and eggs. Some purists leave it at that but others, including Thomas who followed this Serious Eats recipe, add onions. This dish is so versatile – it can be served hot or cold, as a snack with drinks, for breakfast, lunch or dinner.
In a bowl beat 8 large eggs and a large pinch of salt until frothy. Cut 700g (1½ lbs) of potatoes into 1½ cm (½”) slices (use potatoes with the lowest starch content) and thinly slice 350g (¾ lb) of brown or yellow onions. In a large frypan, heat 2 cups, (yes, 2 cups!) of olive oil over medium to high heat until shimmering. Add the potatoes and onions and cook, regulating the heat so that they gently bubble. Stir occasionally and cook until they are nice and tender, about 20 – 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain the potatoes and onions of excess oil. Reserve the oil to use in other dishes. Froth the eggs again and mix in the potatoes and onions, seasoning to taste. Heat some of the reserved oil in a 26cm (10″) frypan and when it’s hot add the egg mixture, shaking it around. You will have to judge just how hot the pan should be to cook the omelette through and brown it without burning. You will also need to flip the tortilla. This can be done halfway through or more often, if you’re game. Flipping a few times will help the centre set. Flip it onto a plate or board and slide it back into the same pan. Continue to cook the tortilla until the eggs are just set and creamy. To serve, cut the tortilla into wedges for a meal or into bite-sized pieces for a snack.
michelle picker cooks 