TIME: About 40 minutes
The classic Spanish omelet, served as a tapa or on sandwiches (don’t laugh; it’s good) that I’ve been making since I first visited Spain 25 years ago. Don’t worry about using so much olive oil; a lot will be poured off. Save it in the fridge if you like: It’s delicious and good for sautéing virtually anything.
1 cup extra virgin olive oil
11/4 pounds waxy potatoes, 3 to 4 medium, peeled
and thinly sliced
1 medium onion, thinly sliced
Salt and freshly ground black pepper
Pinch smoked paprika (pimentón), optional
6 to 8 eggs
1- Put the oil in a large nonstick skillet over medium heat. About 3 minutes later, add a slice of potato; if bubbles appear, the oil is ready. Add all the potatoes and onion and sprinkle with salt and pepper along with
smoked paprika if you’re using it. Turn the potato mixture in the oil with a wooden spoon and adjust the heat
so that the oil bubbles lazily.
2- Cook, turning the potato mixture gently every few minutes and adjusting the heat so the potatoes do not
brown, until they are tender when pierced with the tip of a small knife. Meanwhile, beat the eggs with some salt and pepper in a large bowl.
3- Drain the potato mixture in a colander, reserving the oil. Wipe out the skillet, return it to medium heat,
and add 2 tablespoons of the reserved oil. Combine the potato mixture with the eggs and add them to the skillet. As soon as the edges firm up—this will only take a minute or so—reduce the heat to medium-low and cook,undisturbed, for 5 minutes.
4- Insert a rubber spatula all around the edges of
the cake to make sure it will slide from the pan. Care fully slide it out—the top will still be quite runny—
onto a plate. Cover with another plate and, holding the plates tightly, invert them (see illustration, page 345).Add another tablespoon of oil to the skillet and use a rubber spatula to coax the cake back in. Cook for another 5 minutes, then slide the cake from the skillet to a plate. (Or you can finish the cooking by putting
the tortilla in a 350°F oven for about 10 minutes.) Serve warm (not hot) or at room temperature. Do not
Spinach Tortilla. Omit the potatoes and onion; reduce the oil to 1/4 cup. Omit the paprika. In Step 1, sauté 1 pound of fresh spinach in the oil with 1 tablespoon minced garlic and a pinch of hot red pepper flakes if you like. Stir and cook until just softened (only a few
minutes). Drain and proceed with the recipe.