Tortilla Espanola with potato and egg will become your go-to for brunch, dinner, and more.
So the concept that a tortilla could also be a thick potato omelette, took some getting used to.
But that is the difference between aSpanishtortilla and aMexicantortilla.
Elise Bauer
It’s good warm, room temperature, or cold, and makes for great leftovers.
This recipe is meant for a 9 inch diameter pan.
If your pan is larger, add a couple eggs.
Elise Bauer
If your pan is a full 12 inches, add 4 eggs, another potato and another green onion.
(It helps to use a mandoline for this purpose.)
Working in batches, fry until they are lightly browned, not crispy.
Elise Bauer
When they are done, let the potatoes dry on a paper towel and salt them well.
Keep frying until they are all cooked.
When the onions are just starting to crisp, turn off the heat.
Elise Bauer
Arrange the onions so they are evenly covering the bottom of the pan.
Arrange the potatoes on top of the onions in a scalloped pattern.
Return the heat to medium and add the beaten eggs.
Elise Bauer
Add a generous pinch of salt.
Shake the pan so the eggs coat everything in the pan.
Cook it under the broiler for 5 minutes, or until the top browns.
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Remove the pan and set it to cool for at least 5 minutes.
(Be careful, the handle is hot!
Drape with a potholder.)
Elise Bauer
Its also good at room temperature, and will keep a couple days in the fridge.
Elise Bauer
Elise Bauer
Elise Bauer
