I studied abroad in Madrid and probably had Tortilla Española every other day. None of the ones I ate at restaurants compared to the one I had at my homestay. It had the perfect egg to potato to onion ratio. I kick myself for never asking my Señora for her recipe. I searched far and wide for a manageable recipe that I could re-create myself. Alas, Deb (author of smitten kitchen) came to the rescue once again. While this is time consuming, it is so worth it. I followed her recipe to the letter (including exact times) and my tortilla came out amazing. I have tried other variations including bacon, orange peppers and artichokes but the classic remains my favorite. This dish is delicious hot and is also great cold in the morning. For me, it depends on my mood.
3 medium-sized Yukon Gold potatoes (about 1 ½ pounds), peeled and quartered lengthwise
Coarse salt (kosher or sea)
1 ¼ cups extra-virgin olive oil 1 small onion, quartered and thinly sliced
6 large, very fresh eggs, preferably organic
2 tablespoons chicken stock or broth (I’ve made it without this because I didn’t have any and it turned out fine)
1. Slice the potatoes using a mandoline slicer set to 1/8-inch thick or yourself with a knife (just compare thickness to pictures on original recipe site).
2. Heat the olive oil in a large, heavy skillet over medium-high heat until very hot, about 3 minutes. Reduce the heat to medium-low and add the potatoes in even layers. Cook, stirring occasionally, to prevent the potatoes from sticking and browning, until they are half-cooked, about 7 minutes. Stir in the onion, reduce the heat to low, and cook the potatoes until all of them are soft, about 15 minutes more. Using a slotted spoon, transfer the potatoes and onion to a colander set over a bowl and let them drain thoroughly. Set aside 2 tablespoons of the cooking oil and strain the rest for another use. Season generously with salt.
3. Place the eggs, chicken stock, and a couple of pinches of salt in a large mixing bowl and beat until just scrambled. Gently stir in the potato mixture. Mash and stir the egg mixture gently with a fork to crush the potatoes just a little and mix them up well with the eggs. Let stand for about 10 minutes.
4. Heat 5 teaspoons of the reserved olive oil in a heavy 8-inch skillet, preferably nonstick, over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes. Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to cook on the first side for another minute.
5. Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.