I spent some time studying in Spain when I was in my early 20’s. I loved it. Everything about Spain is fantastic. The wine, the food, the culture, the people, everything! One of the classic Spanish tapas is the Spanish Tortilla. It has 3 ingredients and is genius with it’s simplicity.
I like to eat mine with a side salad with some cherry tomatoes, serrano ham, goat cheese and a simple balsamic dressing. It’s perfect for a Saturday morning brunch after a bike ride or run. Especially is you have some crusty bread around.
- 1 1/2 pounds russet potatoes (about 2 medium)
- Extra-virgin olive oil, for pan frying (about 1 cup)
- 2 medium onions, thinly sliced (1 1/2 pounds)
- 4 teaspoons kosher salt
- 10 large eggs
- Peel and thinly slice the potatoes with the skin on (more nutrients). Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. If you do not have a salad spinner, lay in a thin layer and dry out in a 250 degree oven. Just pay attention so you don't start cooking them.
- Meanwhile, pour enough olive oil into a large saute pan to thoroughly coat the bottom. At least a 12 iHeat over medium-low heat and add in the onions to caramelize. Basically, you are going to cook them over low heat for a long time until they get some color and get really soft. About 20 minutes and then remove from the saute pan.
- Add in more oil to the saute pan and heat to medium. Then place about half of the potatoes into the saute pan, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
- Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
- Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Let sit on the stove over medium low heat for an additional 2-3 minutes so it sets. Place in a preheated 350 degree oven for 30 minutes. When it starts to pull away from the side of the pan, it's pretty much done.