Col Cooks: Tortilla Española

How do you make 7 eggs, an onion and a pound of potatoes into a light dinner? Or an upscale, vegetarian appetizer? Or a nifty, thrifty potluck takealong? All the same answer: make a tortilla. A couple of my friends asked for the recipe after I brought a tortilla to a friend's picnic, and posted a picture of said tortilla on my Facebook site. So here it is.

Basically, a tortilla is a fried potato omelette, the ultimate Spanish abuelita meal. It's easy enough to make, but it takes some patience and requires just a little bit of technique -that's why the ingredient list is short but the directions seem long. Once you master the basics, you'll be making it all the time, varying the recipe based on what you have floating around the fridge. And bonus, it's as good at room temperature as they are fresh out of the pan, so it's a perfect do-ahead company munch.

Tortilla Española

1/4 cup + 6 tablespoons olive oil

1 pound red potatoes, scrubbed but not peeled

1 large Spanish onion

7 large eggs

Salt & pepper

Parsley, if you want to go nuts and garnish

1. Slice the potatoes and onions very thinly (using a mandoline or the slicer attachment on your food processor is the way to go here, if you have the equipment).


2. Place 6 tablespoons oil into a saute pan that will just fit all the onions (they are going to reduce a bunch, so don't worry if it looks like too much for the pan at first). Saute slowly, on medium to low heat, until the onions are carmelized, about 20 minutes. (You will probably need to reduce the heat as the onions develop color -- you don't want to burn them.)


3. Meantime, place the 1/4 cup of oil into a large skillet, and heat to medium. Fry the potato slices in batches, until the edges are golden brown. (If some of them stick together, don't worry about it, but you don't want clumps of potatoes -- you want them to be cooked through, with the edges just crisping.) Remove the potatoes with a slotted spoon, and drain on paper towels. Continue until all the potatoes are fried.


4. Whisk the eggs well, so that the yolks are completely combined with the whites.


5. Combine carmelized onions, fried potatoes and egg mixture in a large mixing bowl. Add salt and pepper. Mix well, until the potatoes are competely coated in egg.


6. Reheat the skillet in which the potatoes were cooked -- if the bottom is not covered with oil, add a bit, and put over medium heat. Add the egg mixture, spreading out to create an even layer. Reduce the heat to low. Cook for about 5 minutes, partially covered with a large pot cover, until bottom is golden brown.


7. Now for the tricky part. Take a large, oiled, flat platter, place it over the top of the skillet, and QUICKLY flip the omelette onto the platter. Replace the skillet on the burner, and slide the omelette back into the pan, uncooked side down.


8. Cook on low until the bottom is cooked golden brown, about another 5 minutes. Loosen omelette and slide onto a serving platter. Let set for at least 5 minutes before cutting into wedges - but you can also let it cool completely. Garnish with a bit of parsley if you want to be fancy!