Tortilla Española

Tortilla Espanola

Sometimes you just want something simple. The first time I had this was when my former coworker introduced this to me at her housewarming party. Both her and her husband are from Barcelona and this is a staple meal/snack for them.

Mandolin sliced potatoes, yellow onions, and eggs

While the ingredients are simple, the prep work and cooking takes a bit of time.

Tortilla Española

1# russet potato / 1 large
1 onion
6 eggs
s&p

  1. Peel and slice potatoes on a mandolin. Drain water. Salt generously.
  2. Slice onions and cook until translucent or browned (depending on your preference).
  3. Beat 6 eggs and a tablespoon of water together. Salt & pepper.
  4. Cook potatoes in a skillet with a cover (steam).
  5. Combine onions and potatoes then add to egg mixture.
  6. Make sure pan is hot when adding egg. Reduce heat to low and cover for 8 minutes.
  7. Put plate on top of pan and flip over. Slide back into pan and cook for an additional 2 minutes with cover. Serve hot or at room temperature.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s