Tortilla española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. From “Spain…On the Road Again” by Mario Batali, serves 4 to 6 as a tapa or appetizer.
Ingredients
1/4 cup extra-virgin olive oil
1 1/4 pounds waxy potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
Kosher salt and freshly ground black pepper
8 extra-large eggs
Directions
Heat the oil in a large cast-iron skillet or nonstick pan over medium- high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.
Beat the eggs with salt and pepper to taste in a large bowl. Combine the potatoes with the eggs in the bowl; add to the skillet, spreading the potatoes evenly in the pan, and cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until quite set.
Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.
