Spanish Tortilla

Sprinkle a little salt and pepper into a bowl with the eggs. Using a hand grater, grate cheese into bowl. Stir together.

Drizzle a medium size (about 8-inch size) nonstick pan with olive oil and place on medium-high heat. Add onions and garlic. Saute until tender and translucent. Add potatoes to pan and cook on both sides until tender but not browned. Remove about half of the mixture, just enough so that there is one single layer on the bottom of the pan. Turn heat down to medium.

Pour egg mixture over potatoes. Place remaining potato mixture evenly over eggs. Sprinkle with a little more cheese if desired. Let this sit until the bottom is set. This time will vary, it should be around 5 minutes. You can test this by taking a small spatula around the edges to see if they have set.

The next step is the most difficult. It requires flipping the tortilla so that the other side can cook. Take a large plate, one that is bigger than your pan and place it on top of the pan. If you have a friend or family member around, you may want to ask for their help at this point. You will need to hold the plate firmly over the pan, then flip the pan upside down. It’s best to do this over the sink just in case you spill. If this makes you nervous, you can also just place the pan in the oven and let it cook for a few minutes to let it set a little better.

Once you get the tortilla on the plate, return it to the pan so that the uncooked side can cook. This will just take a few minutes. You can check on it using a spatula to lift the edges. When it is set on both sides, carefully slide it onto a serving plate. I topped ours with cilantro, which is not traditionally done, but it gave it a nice fresh touch and some color. Then slice it like you would a pie.

This makes 8 small slices, so depending on what else you are serving and everyone’s appetite, this should feed 4-8 people.

Note: You can change this up by adding meat, like chorizo, vegetables or spices. The possibilities are endless!