Tortilla+Espanola

=Serious Eats: Recipes=

Dinner Tonight: Tortilla Espanola
Posted by Nick Kindelsperger, June 10, 2009 When I was [|complaining last week] about wanting some kind of egg pie to slice up for dinner, this is exactly and precisely what I meant. Though I've [|written about a Spanish Tortilla] on Serious Eats before, it was a baked affair that was perfectly edible, but not very authentic. This recipe for **tortilla espanola** from //[|Saveur]// is the real deal. All I needed to do was embrace the oil. Oil covers the potatoes and onions, which are slow cooked for about 20 minutes until they are completely tender and infused with flavor. Some oil (just under 1/2 cup) is drained off, leaving the other half inside and making this not insanely unhealthy, but still in the questionable realm. But none of that oil matters once you take a bite. If you really feel bad then just do what I did, which was take a nice two mile walk afterward to feel better about myself. You need the oil—it miraculously makes the tortilla taste like it has both cheese and butter running through its veins, though neither comes anywhere close. Each bite is succulent. Even the oil that is drained off is genuinely delicious. Save that stuff and use it. I'm in awe of this recipe, and ate way more than the recommended serving size. I may start running more often just to have this guy once a week. **About the author:** [|Nick Kindelsperger] is a freelance writer in Chicago and the co-founder of [|The Paupered Chef].

Tortilla Espanola
Adapted from //[|Saveur]//.

Ingredients

 * 3/4 cup olive oil
 * 1 pound potatoes (Russet or Yukon gold), peeled, quartered and thinly sliced
 * 1 medium onion, quartered and thinly sliced
 * 6 eggs
 * Salt and pepper

Procedures
> > > Printed from http://www.seriouseats.com/recipes/2009/06/dinner-tonight-tortilla-espanola-recipe.html © Serious Eats
 * 1) Pour the oil into a large skillet set over medium-high heat. Carefully toss in the potatoes and onion. Cook for 20 minutes, stirring and folding the mixture over every other minute. They should be soft but not brown. Transfer the mixture to a colander set over a bowl. Drain for minute.
 * 1) Crack the eggs into a large bowl. Add a big pinch of salt and a few cracks of pepper. Whisk until combined. Add the potato and onion mixture to the eggs. Stir until combined. Season again with salt and pepper.
 * 1) Remove the tortilla and place on a cutting board. Let cool for 10 minutes or so. Then cut into wedges and serve with more salt and pepper to taste.
 * 1) Remove the tortilla and place on a cutting board. Let cool for 10 minutes or so. Then cut into wedges and serve with more salt and pepper to taste.