Spanish Tortilla

Tortilla Espanola!
I made one of favorite things the other night when Mike was out of town. So I thought I would put a few pix on here of how I made it.


First, you have to buy a special pan (or at least that's what I think because I tried it with two "normal" pans and it was a disaster!). It took me a while to find one online, but I finally did. It is specifically made for Spanish Tortilla. The two pans clip together on the front and allow you to very easily flip the egg concoction to it's other side for further cooking.

This is what it looks like when it's done!

It looks a lot like a quiche some people say or an omelet. But this has only egg, potato and onion. I actually like it with green pepper too (and that's how it was made for me a lot in Spain) but I always forget to buy the green pepper!


Anyways, here is my recipe. I really just researched it on the internet and combined of few of the more delicious sounding ones to create this. 
-Start by warming olive oil in one of the pans (1/2 cup). 
-While that is warming (medium heat) peel and slice the potatoes. Also dice up a 1/3 cup onion. 
-When the oil is ready, add the potatoes to the oil so that they are all touching the bottom of the pan as much as possible and not laying on top of each other. These need to cook at a lower temp because you don't want them to fry like french fries. You just want them cooked well enough that you can easily break them in half with your spatula (about 10 minutes). 
-About 5 minutes in, add the onion. 
-While the potatoes are cooking, you should be moving them around and flipping them if necessary so they cook all the way through. 
-When they're done, strain them to get rid of the excess oil but DON'T wash out the pan. Leave whatever small amount of oil that is left behind on it. 
-Set it back on the stove and turn the temp back to medium. 
-Set the potatoes and onions aside for a minute while you whisk 12 eggs together. Add a few shakes of salt to them when you're done whisking. Then add in the potatoes and onions. 
-You are now ready to pour this into your pre-heated, lightly oiled pan.
-Pour the mixture in gently so it doesn't splash out. Allow to cook for a minute or two, then start skirting around the outer rim of the pan with your spatula. You do this so the tortilla doesn't stick to the pan's sides so you can easily flip it in a few more minutes.
-Keep pushing your spatula around the sides (between the side and the tortilla) until you feel the bottom of the tortilla has cooked through (about 5 minutes).
-Before flipping to your second pan, be sure to spray Pam or some other cooking greaser!
-Flip the tortilla upside down and into the other pan. Put back on stove.
-Again, use your spatula to keep the tortilla off the sides.
-Flip again when you feel this side has also cooked through. I usually flip back to each side twice before deciding it's done. I also use a fork and when it comes out clean, it's ready! Enjoy! Ps. this heats up great as a leftover- I take it to work for lunch all the time.