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Tortilla Española
Serves 8
Here is Elizabeth's easier version of a quintessential Spanish tapa, a potato and
onion omelet, served in bite-sized cubes. It's made with frozen O'Brien (or country-style)
potatoes seasoned with onions and peppers. The result is nearly the same, with far less prep
work. "Don't be afraid to cook the tortilla slowly over very low heat," she says. "This gives
it time to brown nicely and to cook all the way through. Make it ahead of time; it tastes even
better the next day."
Ingredients 1 1/2 cups extra virgin olive oil, preferably Spanish 3 1/2 pounds O'Brien-style frozen diced potatoes (see recipe introduction) 2 cups finely chopped yellow onion 8 large eggs 1 tablespoon salt 1/2 teaspoon freshly ground black pepper |
 Photos by Maren Caruso
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Set a colander large enough to hold the potatoes over a bowl. In a large nonstick skillet, heat the olive oil over high heat until it shimmers. Add the frozen potatoes and the onion and cook, stirring occasionally, for about 20 minutes, or until the onion is soft and the potatoes are completely thawed and beginning to brown a little. Pour the contents of the skillet into the colander, allowing the potatoes to drain well and reserving both the potatoes and the oil.
In a large bowl, whisk together the eggs, salt, and pepper. Add the drained potatoes and mix well. Let stand at room temperature for 30 minutes.
Return the nonstick skillet to medium heat and add 2 tablespoons of the reserved oil. When the oil is hot, add the potato-egg mixture and, using a spatula, spread it evenly over the bottom of the pan. Reduce the heat to low and cook, shaking the pan occasionally to see if the tortilla is set. After about 20 minutes, when the tortilla has set on the underside and the rest of the mixture is beginning to firm up, remove the skillet from the heat. Invert a plate on top of the skillet and then quickly and smoothly invert the pan and the plate together, so the tortilla drops gently on the plate.
Return the skillet to medium heat and add a few tablespoons of the reserved oil (save the rest of the oil for another purpose, such as brushing over the paella before baking). Slide the tortilla, browned side up, back into the pan, and cook over low heat for 15 to 20 minutes, or until golden brown on the second side and set throughout.
Slide the tortilla onto a serving plate and enjoy immediately, or let cool, cover, and refrigerate for up to 2 days and then bring to room temperature before serving. Cut into 1 1/2-inch squares and serve as an hors d'oeuvre with toothpicks for skewering.
