Tortilla Española is a traditional Spanish dish served at many local restaurants and bars in Spain. Served hot or cold it's delicious either way. The oil may seem excessive, but is necessary for the true flavor of the tortilla. Honestly, don't freak out about it, you'll be blissfully unaware after your first bite!
Hands-On Time: 15 minutes
Ready In: 45 minutes
Yield: 12 as an appetizer, 6 as a meal
1/2 cup Olive Oil
1 1/2 pounds Yukon Gold Potatoes or other waxy potato, peeled, quartered and sliced thinly
1 medium sweet onion, such as Vidalia, thinly sliced
1 1/2 teaspoons salt
6 whole eggs
1 teaspoon smoked paprika
Freshly ground pepper to taste
1. Heat the oil in a 10-inch nonstick skillet over low heat, add the potatoes, onions and salt and cook, turning often, for 25 minutes or until vegetables are tender but not browned.
2. Drain potatoes in a colander over a bowl. Drain as much oil as possible and reserve 2 tablespoons of the cooking oil.
3. Beat eggs well and add paprika, salt and pepper. Pour hot potatoes into eggs and stir well.
4. Put the 2 tablespoons of oil back into the same skillet and pour in the potatoes and eggs.
5. Turn heat to medium and cook until eggs are nearly set on top, 5-7 minutes.
6. Put a large plate facedown over the skillet and invert the tortilla.
7. Slide the tortilla back into the skillet, uncooked side down, and cook for another 3 minutes.
8. Slide tortilla onto a plate and cool for several minutes before cutting.