Spanish Tortilla

The Spanish tortilla, a classic dish often served as a tapa or in sandwiches, has been a staple in my kitchen ever since my first visit to Spain 25 years ago. This recipe captures the authentic flavors of Spain and is a delightful combination of potatoes, onions, and eggs. Don’t be alarmed by the amount of olive oil used; most of it will be poured off, and the remaining oil can be saved in the fridge for future cooking adventures.

Makes: 4 to 6 servings

Time: About 40 minutes

INGREDIENTS:

• 1 cup extra virgin olive oil
• 1 1/4 pounds waxy potatoes (3 to 4 medium-sized), peeled and thinly sliced
• 1 medium onion, thinly sliced
• Salt and freshly ground black pepper
• Pinch of smoked paprika (pimentón), optional
• 6 to 8 eggs

INSTRUCTIONS:

1. Heat the olive oil in a large nonstick skillet over medium heat. After approximately 3 minutes, add a slice of potato. If bubbles appear around the potato slice, the oil is ready.
2. Add all the thinly sliced potatoes and onion to the skillet. Sprinkle with salt, pepper, and smoked paprika (if using). Gently turn the potato mixture in the oil using a wooden spoon. Adjust the heat so that the oil bubbles lazily.
3. Cook the potato mixture, turning it gently every few minutes and adjusting the heat to prevent browning, until the potatoes are tender when pierced with a small knife.
4. While the potatoes are cooking, beat the eggs in a large bowl. Season with salt and pepper.
5. Drain the cooked potato mixture in a colander, reserving the oil. Wipe out the skillet and return it to medium heat. Add 2 tablespoons of the reserved oil to the skillet.
6. Combine the potato mixture with the beaten eggs and pour the mixture into the skillet.
7. Once the edges of the tortilla firm up (which will only take a minute or so), reduce the heat to medium-low and cook the tortilla undisturbed for 5 minutes.
8. Use a rubber spatula to loosen the edges of the tortilla, ensuring it will slide from the pan easily. Carefully slide the tortilla onto a plate, with the top still being slightly runny. Cover with another plate and invert them to flip the tortilla (see illustration, page 345).
9. Add another tablespoon of oil to the skillet and gently slide the tortilla back into the skillet. Cook for another 5 minutes.
10. Slide the cooked tortilla from the skillet onto a plate. Alternatively, you can finish cooking the tortilla by placing it in a 350°F oven for about 10 minutes.
11. Serve the tortilla warm (not hot) or at room temperature. Avoid refrigerating it.

VARIATION: SPINACH TORTILLA

• Omit the potatoes and onion, reducing the oil to 1/4 cup.
• Omit the paprika.
• In Step 1, sauté 1 pound of fresh spinach in the oil with 1 tablespoon of minced garlic and a pinch of hot red pepper flakes (optional). Stir and cook until the spinach has just softened (a few minutes).
• Drain the spinach and proceed with the recipe as usual.

The spinach tortilla offers a delicious twist to the traditional Spanish tortilla, replacing the potatoes and onions with vibrant and nutritious spinach. This variation is equally enjoyable and showcases the versatility of this classic dish.