Spanish Tortilla

May 13, 2007

Spanish Tortilla

From Chester Aaron’s Garlic is Life: A Memoir
Contributed by Lissa Gibbs, Tucson CSA

Prep and cook time: 30 minutes
Serves 4

2 tablespoons of olive oil
1 medium sized onion, peeled, halved, and thinly sliced crosswise
2 lbs thin-skinned potatoes (their feelings are hurt easily), peeled and sliced into 1/8 inch thick rounds
3/4 teaspoon of salt
1/2 teaspoon of pepper
1/3 cup of water
5 large organic and humanely produced eggs

Heat olive oil over medium high heat in 10-12 inch nonstick ovenproof frying pan. Add onion and stir often until limp (5 mins). Add potatoes, 1/2 tsp salt and 1/4 tsp pepper. Add water and bring to boil; reduce heat to medium, cover, and cook until potatoes are tender (10 mins). If any liquid remains, boil off uncovered.

Meanwhile, in a large bowl, beat eggs with 1/4 tsp salt and 1/4 tsp pepper to blend. Add potato mixture and coat gently. Place unwashed frying pan over medium high heat and pour egg/potato mixture into it. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned (5-8 mins).

Transfer pan to oven and broil the “tortilla” about 6 inches from heat until top is set (3-5 mins). Run a spatula between the tortilla and pan to loosen and invert tortilla onto plate. Cut into wedges and serve warm or at room temperature.

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