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Gramma Cristina's Tortilla Espanola

Source of Recipe

Great-Gramma Cristina Ruiz-Martinez from Aguilar De Campoo, Spain


Recipe Introduction

Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. And yet, when attention is paid to the technique, it's one of the most profoundly delicious dishes imaginable. Cut these up into bite size squares or wedges - as a meal or an appetizer.

List of Ingredients

1 cup olive oil
coarse salt
4 large potatoes, peeled and sliced
1 large onion, thinly sliced
4 large eggs


Recipe

Use large non stick skillet for first part of preparation & 9” non stick skillet for final preparation.

In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.

Next, in a 10-inch nonstick or well-seasoned skillet, heat oil over medium-high heat until shimmering.

Layer potato, onion slices and coarse salt to taste.
Cook over med. heat, lifting and turning potatoes/onion occasionally, until tender and browned, about 25 minutes.
Drain off any excess oil.

Pour egg mixture evenly over potato/ onions.

Move pan around and shake once in a while to evenly brown mixture and keep it from sticking.
You can use edge of pancake turner (or a fork) as mixture sets to let uncooked egg run under to cook more evenly.

Once mixture is brown, place large plate upside down over pan.
Turn pan upside down and slide uncooked side of potato/eggs back into pan.
Continue cooking until browned.

*Flipping tortilla 2 or 3 more times will help give it shape.

Serve hot or at room temperature as it is just as good, if not better, at room temperature.
Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving.

Can easily be doubled!