Tortilla Espanola

Introduction :

It takes a few tries to master the art of tortilla. Don't be discouraged by broken or scrambled results: they still taste delicious

Ingredients :

1-1/2 lb (675 g) red or white waxy potatoes
1/2 cup each: extra-virgin olive oil, vegetable oil
1 yellow onion, thinly sliced
Salt to taste
6 large eggs (preferably organic), at room temperature
2 tbsp milk


Peel potatoes, cut in half lengthwise and cut each half crosswise into 1/8-inch slices. In deep, 9-inch non-stick frying pan, heat both oils over high. When hot, reduce heat to medium. Carefully add potatoes. Cook, stirring often, until tender and starting to break up, about 14 minutes. If potatoes start to brown, reduce heat. Pour potatoes into sieve or colander placed over bowl to save oil. Add 1 tablespoon reserved oil to pan. Cook onion over medium heat until soft and translucent, about 8 minutes. Add onion to potatoes; season with salt. In medium bowl, beat eggs, milk and pinch of salt with fork. Stir in drained potato mixture. Let stand 5 minutes. Heat 1 tablespoon reserved oil in pan over high. When just smoking, add egg mixture. Reduce heat to medium-low. Even out mixture with heatproof rubber spatula. At beginning, push edges towards centre and tilt pan, allowing egg to fill gaps. Cook, shaking pan occasionally, until top is wet but not liquid, about 6 minutes. Wearing oven mitts, place round platter or false bottom of tart pan over skillet; quickly invert tortilla. Place frying pan on medium heat; add 1 tablespoon reserved oil. Carefully slide tortilla back into pan and cook 4 minutes. Slide tortilla onto serving platter. Serve hot or at room temperature, cut into wedges. Makes 8 tapas servings