Spanish Tortilla

FOOD

Sep 6

Ingredients

What you need:

Instructions:

Peel the potatoes and rinse with cold water.
Use a mandolin to slice the potatoes about a quarter of an inch thick.
In a cast iron pan or non-stick frying pan, add oil. There should be enough oil to cover all the potatoes.
Heat the oil on low heat. Once the oil is hot, add potatoes.
Cook on low heat for 20 minutes.
While the potatoes are cooking, beat the eggs and add seasonings. Set aside.
Julienne slice the onion and cook until caramelized.
When the potatoes are done, remove them from the oil. Remove the oil from the pan. Feel free to save it.
Use a colander to drain excess oil. Let cool.
Make sure the potatoes and onions have cooled.
Add the onions and potatoes to the beaten eggs. Fold together well.
Add the mixture to a warm frying pan. Keep the pan on low heat.
Use a spatula to make sure the eggs aren’t sticking.
After about 15 minutes, you should see the tortilla firming up.
If you need to, cover the tortilla for 5 minutes to finish cooking it all the way through. You should see no liquid.
When the tortilla is done, cover the pan with a large plate and flip the tortilla onto the plate upside down.
Cut and serve.
For more visuals, see the reel here.