Tortilla Española

Makes 4 servings

A very traditional dish from Spain. It is so tasty, my dislike of eggs doesn’t really apply.

Don’t worry about all the oil, a lot of it will be drained after cooking. You can filter it with a paper towel and save for future use. (the filtered oil works fine for onion paste from the Tikka Masala recipe)

12oz Russet Potatoes, skinned, sliced extremely thin (1/8in or thinner)

8oz Onion, minced

4 Large Eggs

1 tsp Black Pepper

1 tsp Salt

1/8 tsp Cumin

1 cup Olive Oil

This is most easily done with 2 nonstick skillets: a medium-large one for frying the onions and potatoes, and a small one ( 8in) for cooking the actual tortilla.

Beat Eggs, Pepper, Salt, & Cumin in a large mixing bowl (a 2 quart bowl will work fine)

Set stove heat on medium.

Pour a little Oil in the large skillet, evenly arrange Onion, and sliced Potato.

Pour additional Oil in the pan until most of the Potato layer is submerged.

Fry for about 20 to 25 min, stirring occasionally. Take off the heat when some of the potatoes begin to brown.

Remove Potatoes and Onions, and place on paper towels to soak up excess oil.

Preheat small skillet on medium heat with a small amount of oil.

Stir Potatoes and Onions into egg mixture a little bit at a time so that every piece of potato is covered.

When skillet is hot, pour in the Egg mix with Potato and Onion and spread evenly in the pan, pressing down the top so it is flat.

Cook 5 minutes, occasionally wiggling the skillet handle back and forth to ensure the tortilla isn’t sticking.

Now, the flipping:

Place a plate upside down on the skillet. (the plate must be larger than the skillet)

Lift skillet and plate, holding one hand against the plate. Flip the tortilla over onto the plate. Return the skillet to the stove, and carefully push the tortilla off the plate into the skillet to cook the other side. Cook another 5 minutes.

If you like egg a little rare, serve now. If not, flip again and cook another 3 minutes.

After removing from skillet, let cool about 5 minutes, cut into 4 slices and serve.