In the Kitchen with Amelia & Teddy: Spanish Tortilla
byAmelia MorrisSep 23, 2016
10 ounces waxy potatoes
5 large free-range eggs
salt and pepper
6-inch cast-iron (or another heavy, nonstick)
1. Peel the
potatoes and then carefully cut them into thin slices. As you cut them, lay
them on a clean tea towel. When you’re done slicing, pat the potatoes dry with
the tea towel.
slice the onion. Drizzle 3 tablespoons of oil into a 6-inch frying pan (preferably
cast-iron) over a medium heat. Add the onion and potatoes. The pan is going to
look pretty full. Don’t worry. It will cook down.
3. Turn the
heat down to low and cook for about 25 to 30 minutes. Try not to stir it too
much—this will keep the potatoes intact. Instead, halfway through the cook
time, give the mixture one or two big flips with a spatula. Once the onions are
turning golden and the potato slices are fully cooked through, move on to the
4. Crack the
eggs into a mixing bowl, season with a bit of salt and black pepper, then whisk
together with a fork.
the pan from the heat and carefully tip the onions and potatoes into the eggs.
Transfer the mixture back into the frying pan and place it over a low heat.
Cook for around 20 minutes, or until there’s almost no runny egg on top.
6. Use a bendable
thin spatula or a knife to loosen the sides and bottom of the tortilla. Then,
carefully (and bravely!) flip the pan over a dinner plate and tip out the
tortilla. Do your best to then slide it back into the pan. Cook for another 5
minutes, or until golden and cooked through. If yours falls apart during this
stage, don’t take it personally. It will still taste delicious. And there will
always be next time!
7. Turn out
the tortilla onto a serving board. I like this dish best at room temperature,
either served with a simple green salad or in between slices of ciabatta with
some manner of jarred roasted red pepper and/or pepperoncini.