Spanish tortilla

This is the one dish that I ate most frequently in Spain. I had it for breakfast in a gritty, authentic café in Santiago and it was a ubiquitous selection in the AC Hotel buffet (unless the equally ubiquitous surly waiter refused to replenish it). I also had it with wine as a tapa (with or without bread) and as part of a more elaborate tapa topped with some kind of confit and/or roasted pepper and/or small fish. So when I went searching for some Spanish recipes to try this was the first one that I sought out.

I was a bit shocked when the first recipe that I found called for an entire cup of olive oil. I thought it was a typo and checked the next few hits. It wasn't a typo. Yikes. Although this is one seriously oil-laden dish, I had to try it anyways.

Note: Most of the oil does drain off, but several tablespoons are "mysteriously" unaccounted for. Hmm, this does help explain my post-holiday thighs...

Spanish tortilla
adapted from many recipes, but mainly this one

1 c mild-flavoured olive oil
3 medium/large baking potatoes, peeled, halved, and thinly sliced
1/2 yellow onion, finely chopped
2-3 cloves garlic, minced
6 eggs

Heat the olive oil in a large non-stick pan until a slice of potato sizzles (but does not brown). Add the potato slices and separate any that are sticking together. Cook, turning occasionally (or fairly often... I alternated between the two), until the potatoes begin to soften. Add the onions and garlic and continue cooking until the potatoes are tender. Drain into a colander, reserving all remaining oil.

Meanwhile whisk the eggs in a large bowl and add some freshly ground sea salt. Add the drained potato mixture to the eggs and gently stir to coat. Let this mixture sit for 15 minutes.

Reheat the pan on high and add some of the reserved oil. (And don't be shy -- remember, you kissed your diet goodbye on the first step.) Add the egg/potato mixture to the pan and gently spread to evenly cover the pan. Lower the heat to medium and continue to cook, shaking the pan occasionally, until the mixture is a bit more than half set (about 10 minutes).

Now for the tricky bit. Using a flat, rimless plate to cover the pan, invert the tortilla onto the plate. (I used the lid to a large pot and wore an oven mitt to avoid burning my wrist.) Slide the tortilla back into the pan on its uncooked side and use a spatula to tuck in any bits that may have been dislodged. Place back on the heat and cook until completely set (about 5 minutes). Slide the tortilla onto a plate to cool. Serve wedges of tortilla cool or at room temperature.

This turned out really well -- it will make a nice breakfast for the coming week. And who knows, maybe it'll make an appearance as a wee little post-work tapa.