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I've been working on a way to get this one right for a while, so I'm putting it on the journal for safe-keeping:
Spanish Tortilla
Ingredients
* 4-5 medium potatoes, peeled (anything but Russet - those are just too starchy)
* 1/2 a yellow onion
* 3-4 large eggs
* 1-2 cups of olive oil for pan frying
* Salt to taste
Cutting techniques vary for this recipe but this is what has worked best for me: halve and slice. With peeled potatoes and onions - just cut in half and slice in even 1/8in slices.
(Ignore the diced vs sliced potato debate that rages on - I've had this both ways and it is equally tasty, as long as the potatoes are thoroughly cooked).
Peel and slice the potatoes.
Slice the onions.
Heat the olive oil under medium heat - not hot enough to brown a potato slice on contact but hot enough to make tiny bubbles around a slice on contact.
Fry the potatoes in the oil for 5 mins. Take them off of the frying pan and set aside.
Drain excess oil (until a thin layer is left) and -
Clarify the onions.
In a separate bowl, whip up the eggs... I like to add a tablespoon of milk and a teaspoon of baking powder to mine (helps to make the mix fluffy and moist).
Toss the potatoes and onions with the egg mixture.
Pour in the pan (with heat at medium high). Give it 30 secs. and then lower heat to low.
Cook for 20 mins. on low (you can stir the contents of the pan to make it all even).
Flip by sliding omelette onto a large(-r than your frying pan) plate and then turning over onto uncooked side. Keep cooking on low for another 20 mins.
Once the tortilla is done, it can be served hot, room-temp or cold. (It is seriously amazing cold!!!)
Handy vid - here
Spanish Tortilla
Ingredients
* 4-5 medium potatoes, peeled (anything but Russet - those are just too starchy)
* 1/2 a yellow onion
* 3-4 large eggs
* 1-2 cups of olive oil for pan frying
* Salt to taste
Cutting techniques vary for this recipe but this is what has worked best for me: halve and slice. With peeled potatoes and onions - just cut in half and slice in even 1/8in slices.
(Ignore the diced vs sliced potato debate that rages on - I've had this both ways and it is equally tasty, as long as the potatoes are thoroughly cooked).
Peel and slice the potatoes.
Slice the onions.
Heat the olive oil under medium heat - not hot enough to brown a potato slice on contact but hot enough to make tiny bubbles around a slice on contact.
Fry the potatoes in the oil for 5 mins. Take them off of the frying pan and set aside.
Drain excess oil (until a thin layer is left) and -
Clarify the onions.
In a separate bowl, whip up the eggs... I like to add a tablespoon of milk and a teaspoon of baking powder to mine (helps to make the mix fluffy and moist).
Toss the potatoes and onions with the egg mixture.
Pour in the pan (with heat at medium high). Give it 30 secs. and then lower heat to low.
Cook for 20 mins. on low (you can stir the contents of the pan to make it all even).
Flip by sliding omelette onto a large(-r than your frying pan) plate and then turning over onto uncooked side. Keep cooking on low for another 20 mins.
Once the tortilla is done, it can be served hot, room-temp or cold. (It is seriously amazing cold!!!)
Handy vid - here