Thursday, February 3, 2011

34/365 - Spanish tortilla

My students love tortilla! During an annual school fundraiser for the needy, my classes compete against each other to see which one can raise the most money. My Spanish 3 class (not the buggers that made me cry) won this year. They chose tortilla as their reward.
I make several at a time and this time I made three. It's a small class so 2 are for them and one is for me to take pictures of (and to eat!) I don't make it very often, only about once or twice a year. It's time consuming since I make multiple batches. It took much longer tonight. I was out of the routine and I was stopping to take pictures. Total time: 3 hours.
Here's the recipe:
1 cup olive oil
coarse salt (Kosher salt is coarse)
4 large potatoes, peeled and sliced
1 large onion, thinly sliced (mild one like the 1044 if available) - optional I usually use onion powder or leave it out. (I HATE onions)
4 large eggs

1. Use a large non stick pan for the first part of preparation and a 9" or 10" non stick pan for
the final preparation.
2. In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
3. Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are
tender but not brown.
4. Don't be afraid if they brown a little, you want them to be cooked.
5. The potatoes will remain separated, not in a "cake".
6. Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
7. Let stand until potatoes are done.
8. Remove the potatoes from the skillet and drain them in a colander, reserving about 3
tablespoons of the oil.
9. Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
10. Press the potatoes down into the eggs so they are completely covered.
11. Let mixture stand for 15 minutes.
12. Heat two tablespoons of the reserved oil in the 9" pan.
13. Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
14. Move the pan around and shake once in a while to evenly brown the mixture and keep it
from sticking.
15. You can use the edge of the pancake turner (or a fork) as the mixture sets to form the
sides to a more vertical orientation away from the sides of the pan.
16. Once the mixture is brown (this is the tricky part) place a large plate upside down over
the pan.
17. Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked
side of the potato/eggs back into the pan.
18. Continue cooking until browned.
19. Flipping the tortilla two or three more times will help give it shape.
20. Once cooked, allow to cool several hours and enjoy!


  1. No wonder you posted later. This looks like a lot of work but these pics could totally be in a cookbook or cooking magazine. I'd love to try this recipe someday.
    Have a great day.

  2. That's a cool idea! I love the mosaic for the steps in the recipe. Neat!
    I'm personally not a huge fan of the Spanish tortilla for some reason, but it looks good!

  3. Thank you, ladies.

    P- to make one takes about an hour and a half- 2 hours. Its great for those winter days when you don't mind the extra heat and are looking for a good warm comforty food.

    M- That's 'cause you're lovin' you some olives instead.

  4. I think you should put this recipe in Shelley's cookbook.