Tortilla de Patatas
Makes one 6 inch round tortilla (serves 10-12 for tapas)
small 6″ nonstick saucepan with high sides
large plate (bigger than the saucepan)
approx 4-6 Tbs frying oil (sunflower)
2 large white potatoes
4 large eggs
pinch of salt
* onions / green peppers optional
Wash and peel the potatoes. Cut them in relatively thin slices (1/4 inch), and then dice them into bite size pieces. Add frying oil to the saucepan and put on medium high heat. Add potatoes and use a spatula to move them around occasionally so they don’t catch. Put a lid on the saucepan and let the potatoes cook (checking frequently).
Meanwhile, whisk the eggs together in a medium sized bowl and add a pinch of salt. Eggs should be thoroughly mixed and frothy.
Once the potatoes are soft to the touch and becoming translucent, remove them from the heat. Drain the excess oil from the pan. Add potatoes to the eggs and mix gently. There should be an even amount of potatoes / eggs. (If you’re using onions / peppers, add them here).
Heat the same saucepan you used to cook potatoes / onions / peppers. Pour the mixture into the pan. Using a wooden spatula, poke the edges of the tortilla so it starts to form into a disk. The top will be raw and you should have some liquid moving around.
Now the hard part! You are going to cover the saucepan with the plate, and flip the tortilla out onto the plate, then slide it immediately back into the saucepan with the uncooked side facing down. Yes, you have to flip it even when the top is raw. Don’t worry if it is lopsided on the first flip, it will even out. Wear an apron!
Continue poking the edges to be sure the tortilla doesn’t stick to the sides of the pan. The tortilla should start to cook through, so you can move the pan and the tortilla should slide around freely.
Some people only flip once, but Loli flipped several times until it was done and it turned out just fine. Continue to flip every few minutes, browning both sides. Poke the middle to make sure there is no excess raw egg. Continue to move the pan and keep the tortilla from sticking to the bottom.
Flip one last time onto a clean plate and let sit at room temperature. Best eaten at room temp.
Optional: Add onions / peppers. Before cooking the potatoes, sauté the onions and peppers. Use the same pan to prepare the potatoes so they take on the flavor.