Tortilla de Patatas
December 19, 2010
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Also known as tortilla española, this classic Spanish dish is a type of omelet resembling a quiche but without a crust. And like a quiche it is eaten at any time of day, not just for breakfast. Traditionally the potatoes are cooked slowly in abundant olive oil—almost poached. I reduce the oil considerably. Also, in Spain the tortilla is cooked entirely on the stove top being turned using a special lid. I finish it under the broiler. Finally, I use a combination of whole eggs and non-fat liquid eggs. You could use all of either one. Unless you have an ungracious guest from Andalusia no one is likely to object.
Serves 2 to 4
- 3 medium russet potatoes
- 2 medium onions
- ¼ cup olive oil, preferably Spanish
- 2 large eggs
- ½ cup non-fat liquid eggs (equivalent to 2 more large eggs)
- Salt and pepper
Scrub or peel the potatoes and slice ⅛-inch thick. Halve the onions lengthwise and slice thinly crosswise. Over medium heat the oil in an oven-proof non-stick skillet. When hot, add the potatoes and onions. Stir gently to coat with oil. Cover and cook for about 20 minutes, stirring a few times.
Beat the eggs in a large bowl (I use a stick blender to get them nice and frothy). Season with salt and pepper. Fold the onions and potatoes into the eggs.
Preheat the broiler. Reheat the skillet over medium-high heat. If needed add a bit of olive oil. Pour in the egg mixture and shake gently to smooth out. Cook for about 4 minutes or until the edges of the tortilla have set. Place 4 inches below the broiler element for about 5 minutes. Test with a small knife or toothpick to make sure it is cooked through.