Tortilla Española

Heat oil over a medium low heat in a 6″ cast iron skillet or non-stick skillet. Add potatoes and onions and stir to coat with oil. Let them cook over low heat until cooked through. The potatoes should not brown during this process and they are done when they break apart easily when pressed with a spoon.

Lightly beat the eggs and salt in a bowl that’s large enough to hold the potato and onion mixture. Set aside.

When the potatoes are done, remove them from the oil and add them to the beaten eggs. Mix together gently breaking some of the potatoes.

Remove the excess oil from the pan leaving only a tablespoon. Add the potato and egg mixture to the pan and let it cook over low heat for about 5 minutes or until set on the bottom but uncooked on the top.

Using a skillet lid that’s larger than the skillet (a large plate will suffice but will be more unwieldy) invert the tortilla onto the lid and slide it back into the skillet to cook the other side. If using an electric stove you can turn it off and set the skillet back on the eye for about 5 minutes. If using a gas stove, turn it to lowest setting and let cook for 5 minutes. Be careful not to burn the bottom.

When done, turn it out onto a serving dish and cut into triangles if using for a side or cut into little squares if using as an appetizer.

¡Que aproveche!