Spain is famous for its tapas, hot, cold, spicy, sweet, salty, tangy little bites that accompany drinks before dinner. I am a huge fan of tapas and the tortilla Española happens to be my absolute favourite. I like it piping hot out of the oven, at room temperature or even cold from the fridge. It makes a great appetizer or a very filling vegetarian lunch, it also makes a light but delicious dinner when served with a salad.
The potatoes and onions are traditionally deep fried at low temperature so that they don’t take on a colour, and then mixed with eggs and cooked on the stove-top. I prefer using less oil and baking it in the oven like a frittata.
- 1 1/2 lbs potatoes (I used Yukon Gold)
- 2 large onions
- 1/4 cup olive oil
- Sea salt and freshly groun black pepper
- 7 large eggs, at room temperature
Preheat the oven to 350F, grease a baking dish with oil, set aside.
Peel and slice the potatoes and the onions, in a large shallow pot, place the potatoes and top with the onions, season with salt and pepper (do not mix the potatoes with the onions), pour over the oil, cover with a lid and cook over medium heat until the onions have wilted and the potatoes are almost cooked, turn off the heat and let the potatoes cool, at this point some or most of the oil can be drained before mixing with the eggs.
Beat the eggs in a large bowl, add the potatoes and onions, season with salt and pepper and transfer it to the prepared baking dish, bake for 45-50 minutes or until the tortilla looks golden brown on top.
If you prefer cooking it on the stove-top, instead of using the baking dish, transfer the mixture to a hot skillet, cook on one side until it starts to set and flip it using a large plate, cutting board or a lid, cook on the other side. Serve hot, warm or cold.