How is it that potatoes, onions and eggs taste so good? This Spanish Tortilla works as an appetizer, tapa, side or star of a brunch.
I was looking or a recipe for a Spanish Tortilla or Potato Omelette and ended up taking a bit of this one and a bit of that one. The traditional cooking method is to cook the mixture in a skillet on stove top and flip it half way through by inverting it onto a plate and then sliding it back into the skillet. I wasn’t up for that… so I started the tortilla in the skillet on stove top and then finished it in the oven.
A 10 1/2 ” cast iron skillet is perfect for this job. That would make it a one-dish kind of affair. I had just purchased one of the new ceramic/titanium non-stick pans that require no oil. I have to say – I used the cast iron skillet to fry the potato slices, because you are not supposed to put oil in the ceramic/titanium. When I had the potatoes and egg all mixed together I transferred the final mix to the no-stick pan and baked it in the oven. It was beautiful! It cut nicely; there was not one bit that stuck to the pan and it looked pretty nice presentation-wise. So far I am really happy with that Gotham Steel pan. It is a bit tricky though to remember not to introduce any oil to it.
When you read the ingredients and instructions you will quickly see this is not a diet recipe. The potatoes and onions are fried in oil and drained. A little bit of this goes a long way though. If you are serving it as a meal you would cut it into a wedge. If you are serving it with a variety of other tapas you would cut it into about 2″ cubes.
I served this as part of a Rioja winetasting and Tapas evening, along with a simple but amazing Pan con Tomate, Marinated Olives, Smokin’ Spanish Shrimp, Manchego Cheese and Pimentón Pork Skewers. Check out the full spread here, along with the basics of Spanish Rioja wines and everthing you need to know to host a Rioja winetasting and Tapas evening.
- 6 medium Yukon Gold potatoes or other waxy variety
- 1 3/4 cup vegetable oil for frying
- 2 1/4 tsp coarse salt divided 2 tsp and 1/4 tsp
- 3 medium onions diced
- 3 medium cloves garlic minced
- 6 large eggs
- 1/8 tsp ground black pepper
- 1/8 tsp ground nutmeg optional
- Preheat oven to 375 degrees.
- Slice potatoes very thinly, about 1/8" thick using a mandolin. Transfer potato slices to a large bowl filled with cold water. Ensure potato slices are submerged while you prepare the ingredients so they don't turn brown. When all potatoes are sliced, drain the water off and toss the slices with the coarse salt and and mix to distribute well.
- Heat oil in a 10 1/2" oven proof skillet. When oil is very hot (a potato slice should sizzle), gently add the sliced potatoes to the oil and allow them to fry for about 12 minutes. Stir gently periodically and try not to break the slices. Potatoes should not turn brown or crisp.
- Transfer potato slices to a colander or platter lined with paper towel to absorb excess oil. Add the onion and garlic to the pan and cook about 10 minutes. Transfer onions and garlic to the potato slices. Reserve 1 Tbsp of oil and then you can strain the oil and reserve it for another use.
- Wipe the pan clean with a paper towel and scrape off any bits that may be stuck on. Use the reserved Tbsp of oil to grease the skillet again. (If you are using a cast iron or stainless steel pan you will need to re-grease it. If you are using a modern no-stick pan you can skip the re-greasing.
- In a separate bowl beat the eggs, remaining 1/4 tsp salt and the pepper and nutmeg if using. Add the potato slices, onions and garlic. Stir gently to distribute evenly, trying not to break the potato slices.
- Transfer the mixture to the oven proof skillet. Arrange slices so they lay flat and do not have any air pockets.
- Bake the tortilla in the skillet for 35 minutes. Check to ensure the egg is fully cooked in the middle of the skillet. If you want a browned top you may want to turn the oven to broil for a few minutes until the top browns.
- Cut into wedges or cubes and serve warm or at room temperature.