Spanish Tortilla de Patata

Tortilla Espanola is so popular in Spain that you will see it on almost every tapas menu.  There are many variations of the Spanish omelet but the most common version is the Tortilla de Patata made with potatoes, eggs, onion and olive oil.  Not only is this dish a wonderful appetizer or light snack, it's also a fantastic breakfast or lunch omelet.  It can be made ahead of time and reheated with excellent results.  I often add a bit of ham or sausage, or some spinach or mushrooms to the mix, but the basic tortilla is delicious all by itself.  The buttery, starchy texture of Yukon Gold is my potato of choice here because the slices retain their shape when cooked. I'm very happy with meatless meals most of the nights of the week so this is perfect for me.  A small salad or several slices of vine ripened tomato and a lovely glass of white wine are all this tortilla needs.

This is essentially a potato and egg omelet.  The potatoes are fully cooked (literally boiled in olive oil) before assembling the dish and it is just browned and the eggs set on top of the stove.  Don't let the flipping part throw you off.  It's easy to do.  A pro could flip the tortilla into the air without the plate and have it land, uncooked side down, in the skillet.  But we won't even think of doing that today.

Tortilla de Patata

1/2 cup olive oil

2 pounds potatoes, peeled and thinly sliced (I used Yukon Gold)

6 eggs

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1 small red bell pepper, chopped

1 medium onion, chopped

Cut the peeled potatoes in half lengthwise.  With the flat side on the cutting surface, slice the potatoes in pieces approximately 1/8th inch thick.

Heat the olive oil to medium in a large skillet. Add half of the potatoes, one slice at a time so they don't stick to each other.  They need to boil but NOT brown in the oil.  They must be loose in the pan and not stuck together..  When fork tender remove potato slices and drain on paper towels.  Cook the second half of the potatoes. Pour out all but 1 tablespoon of the olive oil and lightly saute the bell pepper and onion.

Beat eggs in a large bowl.  Season to taste.  Add potato slices, pepper and onion.  Carefully mix so that eggs cover the potatoes completely. 

Heat  remaining oil in a well-seasoned 10 inch cast iron skillet.  When the pan is medium hot quickly add the egg and potato mixture and spread it evenly in the skillet.  Allow the eggs to cook until nicely browned on the bottom. Watch carefully so they don't burn. Lift the edge with a spatula so you can check.  The inside of the mixture should still be runny.



Now comes the fun part. When the tortilla has browned on the bottom it's time to flip it over.  (Don't worry...you can do it!)  Do this over the counter and not over your stove top. (trust me on this one).  Place a large plate upside down over the pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. If you use a non-stick or well seasoned pan this will easily happen. Place the frying pan back on the stove and add 2 tablespoons oil. Now slide the mixture back into the pan and cook for another 4-5 minutes. Carefully slide the tortilla onto a plate, slice into wedges and serve.

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