Tortilla Espanola
The Spanish potato omelette: potatoes and onion poached soft in olive oil, drained, then bound in beaten egg and set in a skillet into a thick round with a barely creamy center.
- 1
Heat the olive oil in a 10-inch nonstick skillet over medium-low heat to about 250°F. Add the potatoes and onion with 1/2 teaspoon of the salt.
- 2
Poach gently 25 minutes, stirring occasionally, until the potatoes break under light pressure but have taken on no color. Keep the oil below a sizzle.
- 3
Drain in a colander set over a bowl, reserving the oil, and let the potatoes cool 5 minutes.
- 4
Beat the eggs with the remaining 1 teaspoon salt in a large bowl. Fold in the warm potatoes and onion and let stand 10 minutes so the egg soaks in.
- 5
Wipe the skillet, return 2 tablespoons of the reserved oil, and heat over medium. Add the mixture, flatten the top, and cook 4 to 5 minutes, until the edge is set and the underside is golden.
- 6
Slide onto a plate, invert the skillet over it, flip the two together, and return the tortilla to the pan. Cook 3 to 4 minutes more, tucking the edges under, until set with a slightly moist center.
- 7
Rest 5 minutes, then slide onto a board and cut into wedges. Serve warm or at room temperature.
Ingredients
- 1 1/2 cups olive oil
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1 large onion, halved and thinly sliced
- 1 1/2 teaspoons salt
- 8 large eggs
Instructions
- 1
Heat the olive oil in a 10-inch nonstick skillet over medium-low heat to about 250°F. Add the potatoes and onion with 1/2 teaspoon of the salt.
- 2
Poach gently 25 minutes, stirring occasionally, until the potatoes break under light pressure but have taken on no color. Keep the oil below a sizzle.
- 3
Drain in a colander set over a bowl, reserving the oil, and let the potatoes cool 5 minutes.
- 4
Beat the eggs with the remaining 1 teaspoon salt in a large bowl. Fold in the warm potatoes and onion and let stand 10 minutes so the egg soaks in.
- 5
Wipe the skillet, return 2 tablespoons of the reserved oil, and heat over medium. Add the mixture, flatten the top, and cook 4 to 5 minutes, until the edge is set and the underside is golden.
- 6
Slide onto a plate, invert the skillet over it, flip the two together, and return the tortilla to the pan. Cook 3 to 4 minutes more, tucking the edges under, until set with a slightly moist center.
- 7
Rest 5 minutes, then slide onto a board and cut into wedges. Serve warm or at room temperature.