Found in every tapas bar in Spain, the Spanish Tortilla is nothing like the more familiar to Americans Mexican breadstuff. It is a thick slow cooked omelette most often chock full of olive oil fried potatoes. I've never made one before but I've eaten plenty of them. Eggs just seemed like the right thing for dinner but with the oven still out of commission no frittatas or soufflés for us. A stove top treat, a tortilla (equally good warm or at room temperature) seemed right -- and something a little new for James.
First I fried thin potato and onion slices in a prodigious amount of olive oil at medium heat -- a very slow bubble so the potatoes cook (and soak in the oil) but don't brown or crisp. Then you drain the potatoes and add them to 8 eggs beaten with salt and pepper. I should have had a non-stick pan for this adventure but tortillas have been everyday fare in spin long before Tfal so I forged ahead. I heavily slicked the bottom of the skillet with oil and poured in the egg mixture. The tortilla cooked for about 5 minutes -- again at medium heat -- until the bottom and edges were firm. Now the tricky part and the action that has kept me from trying my own tortilla for literally years now. First you slide the egg and potato cake onto a waiting plate (I could have used a bigger plate). Then using a second plate you flip the tortilla over so the less cooked side is down. Add more oil (the reserved olive oil form frying the potatoes) to the pan and slide your potato masterpiece back in to cook on the bottom.
I should have let my tortilla brown a little more to be truly authentic but for a fairly quick weeknight dinner and a first try -- not too bad.