Potatoes are the star of this favorite Spanish dish. The Spanish Tortilla is delicious as an appetizer, as a snack, or as crowd-pleasing tapa.
3 medium potatoes
½ onion
5 eggs
Salt to taste
4 cups extra-virgin olive oil
To cook, choose a heavy-bottomed nonstick skillet, that will hold the mixture, and form it as it cooks. The cake should be between 1-2” thick. Brush the pan with olive oil and preheat it on medium-high heat.
Pour the egg/potato mixture into the pan and cook on low-medium heat for about 5 minutes. You can run a spatula around the edge to make sure it does not stick – and that the the outside does not burn.
Once it is beginning to cook on the underside (the side touching the pan), run the spatula around the edge again, and get ready to flip. Take a plate in one hand, and turn the skillet upside down on top of the plate, catching the partially cooked tortilla. Flip that onto another plate, so the uncooked side is facing up, and flip one more time back into the pan so the second side can cook.
Cook the second side as you did the first. Once cooked, slide it onto a plate and serve.
