Karl’s Tapas: Tortilla Española (Spanish Potato Omelette)

Adapted from a Mario Batali recipe

I am making a Spanish tapas dinner for this Sunday. Tortilla Española is a traditional Spanish tapas. In simple recipes, with only a few ingredients, technique can be all. It is important to precook the potatoes and onions before adding the eggs. With Jan’s dietary restrictions, I have reduced the amount of oil and eggs. This is a tapas that you may make ahead and serve cold.

Karl’s Tapas: Tortilla Española (Spanish Potato Omelette)

Ingredients

2 Tbs. olive oil

1¼ lbs. red potatoes, peeled and sliced ⅛ inch thick

1 medium yellow onion, sliced ⅛ inch thick and slices halved

½ tsp. Kosher salt

½ tsp. black pepper

6 large eggs

1 Tbs. flat-leafed parsley leaves

Directions

1. Heat the olive oil in a large cast-iron skillet, over a medium high heat.

2. Add the potato slices, onion slices, and salt.

3. Cook, stirring and flipping the potato slices frequently, until the potatoes and onion are tender but not browned, about 15 minutes.

4. In a medium bowl, lightly beat the eggs with the pepper.

5. Transfer the potatoes and onions to a plate and select the best slices of potatoes.

6. Overlap the potato slices around the edge of the skillet in a spiral to the center of the pan.

Tip: Do not mash them down, just push them gently around the pan, you want there to be room between the vegetables for the eggs to flow into.

7. Scrape the onions and remaining potatoes on top of the potato slices and smooth them into an even layer with a spatula.

8. Grind fresh black pepper over the vegetables and pour the eggs over all.

Tip: Gently shake the skillet to allow the eggs to fill all of the crevices.

9. Return the skillet to the heat, cover, and reduce the heat to low.

10. Cook until the tortilla is set on the bottom and the edges, about 10 minutes.

11. Remove the cover and transfer the skillet to the oven.

12. Broil 8 inches from the heat just until the top is just set, about 1 minute longer.

Tip: Run a spatula around the edges of the skillet and slide it slightly under the torrtilla to free it from the pan.

13. Hold a large plate over the skillet and carefully flip the pan.

14. The tortilla should fall onto the plate.

15. Let the tortilla stand for 5 minutes.

16. Cut into 6-8 wedges.

Tip: The tortilla can stand for 2 hours, at room temperature, before serving.

17. Garnish with parsley and serve warm or at room temperature.