Tortilla Española
This is a versatile dish which can be eaten warm, at room temperature, or even cold. It’s great for breakfast, lunch, dinner, or even just as a snack.
Ingredients
Cooking Instructions
step 1
Peel and cut the Potatoes (2) into 1/4 inch slices.
step 2
Cut the Onions (2) into 1/4 slices.
step 3
Heat 2/3 of the Olive Oil (1/2 cup) in a 8-9 inch skillet (nonstick helps). Add the slices of potatoes in a single layer, covering the bottom of the pan, then alternate layers of potato with layers of onion.
step 4
Cover the pan and cook on medium-low heat, lifting and turning the vegetables occasionally until the potatoes are fork tender. This will take approximately 30-45 minutes.
step 5
Beat the Eggland's Best Classic Eggs (5) in a bowl, until slightly foamy.
step 6
Once the vegetables are tender, lift them out with a slotted spoon and drain in a colander.
step 7
Once the vegetables have drained, season with Salt (1 tsp) and Ground Black Pepper (1/4 tsp), lift and turn the potatoes and onions to combine.
step 8
Add the potatoes and onions to the beaten eggs, pressing them down until they are completely submerged. Let mixture stand for 10-15 minutes.
step 9
Wipe out the pan, then heat 2-3 tbs of the olive oil over medium-high heat. Add the egg mixture to the pan and quickly spread it out with a spatula. Cover and reduce the heat to medium-low. Shake the pan occasionally to prevent it from sticking.
step 10
Around 8 minutes, gently lift the edges of the tortilla – the potatoes should begin to brown underneath and the edges will shrink slightly. Cook for approximately 2 more minutes or until golden brown underneath. Remove from heat.
step 11
Very gently, using the thinest and most flexible spatula you have (I use a fish spatula), work your way around the tortilla carefully working the tool all along the sides and then underneath to loosen the tortilla.
step 12
Place a plate (slightly larger than the pan) on top of the skillet. Using oven mitts, quickly turn the tortilla upside down on to the plate.
step 13
Over medium-low heat add the remaining 2-3 tbs of oil in the pan, then slide the tortilla back into the pan to cook the other side – about 3-4 minutes.
step 14
Transfer the tortilla to a plate or board and serve!
