Spanish Tortilla

Watch James Blick's video below on tapas

10 large eggs

½ cup olive oil

6 medium Yukon Gold Potatoes, peeled and cut into thin slices

2 sweet onions, thinly sliced

1 teaspoon kosher salt

1 teaspoon coarse black pepper

1 tablespoon fresh rosemary, finely chopped

Whisk the eggs in a large bowl until the yolks and whites are incorporated; set aside. Heat ¼ cup of the oil in a 10 inch nonstick skillet over high heat. When the oil is hot, add half of the potatoes. Flip the potatoes on the bottom to prevent them from browning. Reduce the heat to medium and cover with a lid. Cook until the potatoes are done, about 5-6 minutes. Using a slotted spoon, transfer the potatoes to the eggs and stir in a ½ teaspoon of the salt. Repeat with the remaining potatoes, adding the remaining ½ teaspoon salt.

While the oil remaining in the skillet is still hot, add the onion, rosemary and black pepper. Cook, uncovered and stirring frequently, until the onion is extremely soft, 10-15 minutes. In order to prevent burning, you may need to lower the heat. Transfer the onions to the bowl with the eggs and potatoes. Stir until everything is well combined.

Add ⅛ cup of oil to the skillet and reduce the heat to medium-low. Add the egg mixture and spread in an even layer. Cook until the underside is nice and golden, about 8-10 minutes.

Loosen the sides of the egg mixture from the skillet using a rubber spatula. Remove skillet from the stove and place a pizza pan over the skillet. Carefully flip the skillet. The tortilla will be on the pizza pan. Return the skillet to the stove and carefully slide the tortilla into the skillet.

Run the rubber spatula around the edge of the tortilla, tucking in the edge and rounding it, so it will look pretty again. Cook until the underside is golden, 5-6 minutes, adjusting the heat as needed.

Carefully slide the tortilla out of the pan onto a serving dish. Cool for 10-15 minutes.

The first time we had this Spanish Tortilla was during our trip to Spain. It is a little time consuming, but well worth your efforts. You can enjoy it warm or cold. Both are delicious. I hope you would consider making this for a delicious brunch for your family.

Blessings,

Terri

We met James Blink by accident in Madrid and here is his video on tapas:

https://www.youtube.com/watch?v=p6QWF8T0BRA