In Spain, this classic tapas is called Tortilla de Patatas. Here, of course, we reference its spanish origin. Three basic ingredients, potatoes, onions and eggs combine to create an incredibly delicious dish that is extremely versatile. Cut into wedges, this can be a side dish or first course;cut into small squares skewered with toothpicks, the tortilla can be a perfect passed hors’douevres served at a party. You could also serve this in place of hash browns with your morning eggs.
The only difficulty is turning the half-cooked pancake over. The trick is to use a plate larger than the frying pan and to wear an oven mitt while turning to prevent any stray oil from burning you. Well worth the effort and really not that hard.
- 1-cup olive oil
- 3-4 large white baking potatoes, peeled
- Coarse salt
- 1 large onion
- 4 large eggs
- Thinly slice the potatoes by hand or with the 3 mm cutting blade on your processor.
- Thinly slice the onion.
- Heat the oil in a 10-inch frying pan.
- Layer the potatoes and the onion in the hot oil alternating potatoes and then onions and sprinkling each layer with a little coarse salt.
- Every few minutes turn the mixture over in the pan to cook the potatoes and onions lightly. The mixture should not brown and care should be taken to not break up the slices of potato.
- When the potatoes are tender, drain the mixture in a colander and reserve 3 Tablespoons of oil.
- Beat the eggs in a large bowl and add the potato mixture. Gently press down on the mixture to allow the eggs to cover. Let sit for 15 minutes.
- Heat 2 Tablespoons of the olive oil in a large skillet until very hot. Quickly add the potato mixture and spread it out evenly.
- When the mixture begins to brown on the bottom, invert a large round platter over the pan and flip the pancake onto the plate.
- Slide the pancake into the frying pan, raw side down and cook until light brown on the bottom. Repeat the process 2 more times so that each side has been cooked twice. If the mixture sticks the first 2 times, don’t worry, just patch it up. The egg mixture will hold it together.
- Serve the tortilla at room temperature either cutting it into wedges or into bite-sized squares for appetizers.