The Spanish tortilla is a giant omelette traditionally made with potatoes. It's very simple and very delicious, and it's usually found in various tapas bar in Spain. This was my attempt at it.
I saw the recipe for it in NY Times, and well, it turns out that you don't really need a freaking recipe for it. It's that simple. Just potatoes, eggs, onions, salt and pepper.
3 or 4 medium sized potatoes
2 medium sized shallots, thinly sliced
5 to 6 eggs
salt and pepper
oil to fry
- Peel and thinly slice the potatoes. It is faster to use a mandolin, but since you don't really want paper thin slices, a knife will suffice. You want 1/8 inch slices. Submerge in water to prevent discoloration.
- Heat oil in a 8 to 10 inch nonstick skillet. To test the temperature, put a slice of potato in the oil. If small bubbles appear around its edges, the oil is ready. Fry the potatoes just until they are tender, not brown!
- Take the potatoes out and drain on a paper towel. Reserve around 2 tbs of the oil for frying the omelette later. Let the potatoes cool for a couple of minutes before mixing it with the eggs, salt, and pepper. Remember that during this stage, you are seasoning the whole thing!
- Heat the skillet back up over medium heat. Sautee the shallots in reserved oil until it becomes soft.
- Add the egg and potato mixture. As soon as the edges firm up, lower the temperature slightly, and cook for 5 to 6 minutes.
- Insert a spatula around the edges of your omelette to loosen it from the pan. Slide it off on to a large plate, one that would cover the top of your pan. Carefully put the top of your skillet on top of the omelette, and flip it over. There's enough residual oil on the skillet to cook the other side. Don't worry!
- Cook the other side for 5 to 6 minutes, and slide it off on to a plate. Serve at room temperature.
It's almost always served with bread, specifically bocadillo. I didn't have any baguette or bocadillo laying around the house, but I did have my potato bread. It's extreme potato bonanza.