“There’s nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.”
Ingredients of Spanish Potato Tortilla
- 1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
- 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
- 2-1/4 tsp. coarse salt
- 12 to 14 oz. onions (2 to 3 medium), diced
- 5 medium cloves garlic, very coarsely chopped (optional)
- 6 large eggs
- 1/8 tsp. freshly ground black pepper (optional)
Also Read: Spanish Croquettes
Preparation of Spanish Potato Tortilla
- In a 10 1/2 “non-stick skillet at least 1 1/2” deep, heat oil over medium-high heat. While the oil is heating, cut the potatoes into thin strips, about 1/8 inch. Transfer to a bowl and sprinkle over 2 tsp. salt, stirring to distribute it evenly.
- When the oil is very hot (a slice of potato will sizzle vigorously around the edges without browning), gently slide the potatoes into the oil with a slotted spoon or slotted spoon. Fry the potatoes, turning them occasionally (trying not to break them) and adjusting the heat so that they sizzle but do not crunch or brown.
- Place a sieve on a bowl or line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or the covered plate. Add the onions and garlic (if applicable) to the pan.
- Fry, stirring occasionally, until the onions are very soft and translucent but not golden (you may need to lower the heat), 7 to 9 minutes. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the pan, reserving at least 1 tablespoon. (strain the rest and set aside for reuse, if desired) and wipe the pan with a paper towel to keep it clean. Scrape off any glued pieces, if necessary.
- In a large bowl, beat the eggs, 1/4 tsp. salt and pepper (if used) with a fork until blended. Add the drained potatoes, onions and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will do it anyway). Heat the pan over medium-high heat. Add the 1 tablespoons. reserved oil.
- Let the pan and oil get very hot, then pour the mixture of potatoes and eggs, spreading it evenly. Cook for 1 minute, then reduce the heat to medium-low, cook until the eggs are completely set around the edges, halfway in the center and the tortilla slides easily into the pan when you shake it, 8-10 minutes.
- You may need to lightly push the tortilla with a knife or spatula.
- Place a flat, rimless plate that is at least as wide as the pan upside down on the pan. Lift the pan from the burner and, with one hand against the plate and the other holding the handle of the pan, invert the pan so that the tortilla lands on the plate.
- Return the pan to the heat and slide the tortilla inside, using the skimmer to push the lost potatoes under the eggs while the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under it.
- Cook until a skewer inserted in the center comes out clean, hot and without uncooked egg, another 5 to 6 minutes. Transfer the tortilla to a serving dish and let cool for at least 10 minutes. Serve warm, at room temperature or slightly chilled.
- Cut them into quarters or small squares, sticking a toothpick in each square if you are an aperitif.