Spanish Tortilla
15
- Prep Time30 min
- Total Time1 h 30 min
- Makes6 to 8 servings
Recipes and text by Michelle Rabin. Produced by Aimee Nishitoba. Photography by Christie Vuong. Food Styling by Ashley Denton. Prop Styling by Christine Hanlon.
Thinly sliced potatoes, onions and eggs are cooked into a thick, tender omelette. Serve with spicy mayonnaise.
Ingredients
6 yellow-flesh potatoes, about 1 kg, scrubbed
4 tbsp extra virgin olive oil, divided
1 tsp salt
1 medium onion, thinly sliced
10 large eggs
Instructions
Position rack in centre of oven, then preheat to 350F. Line a large baking sheet with parchment.
Fill a large bowl with cold water. Slice potatoes into 1⁄8-in.-thick rounds. (Use a mandoline for thin, even cuts.) Place slices in water as you cut.
Drain water. Pat potatoes dry with a clean tea towel. Return potatoes to bowl. Add 3 tbsp oil and salt. Toss to coat.
Spread potatoes on prepared sheet. (It’s okay if they overlap.) Roast, flipping potatoes halfway, until tender, about 25 min. Remove from oven and let cool slightly.
Meanwhile, heat a 9-in. non-stick frying pan over medium. Add remaining 1 tbsp oil, then onion slices. Reduce heat to medium-low. Cook until fragrant and translucent, about 8 min. Do not let them brown. Set aside to cool.
Whisk eggs in a large bowl. Add cooled onion and potatoes. Stir to coat.
Return pan to stovetop over medium-low. Carefully pour in egg mixture. Cook, undisturbed, for 12 min.
Use a rubber spatula to work your way around the edge and underneath the tortilla to loosen it from the pan. Carefully flip the tortilla onto a large plate that is bigger than the tortilla itself. Then slide it back into pan so the top is now on the bottom. Cook until lightly golden, about 8 more min.
Slide tortilla onto a serving plate. Let rest for 10 min before cutting into wedges and serving.
Get more easy and elegant outdoor dining recipes in this picnic collection.
