Perhaps the most commonly seen tapa of all, this is a dish I have loved eating (and making) since I first visited Spain more than twenty years ago. Don’t be put off by the large quantity of olive oil; much of it will be poured off (and will have a lovely taste, so you can use it for sautéing; refrigerate in the meantime).
Recipe information
Yield
makes 3 to 6 servings
Ingredients
Preparation
Step 1
Put the oil in a large, nonstick, ovenproof skillet over medium heat. About 3 minutes later, add a slice of potato; if bubbles appear, the oil is ready. Add all of the potatoes and onion, along with some salt and pepper. Turn the potato mixture in the oil with a wooden spoon and adjust the heat so that the oil bubbles lazily.
Step 2
Cook, turning the potato mixture gently every few minutes and adjusting the heat so the potatoes do not brown, until they are tender when pierced with the point of a small knife, 15 to 20 minutes. Meanwhile, beat the eggs with some salt and pepper in a large bowl.
Step 3
Drain the potato mixture in a colander, reserving the oil. Wipe out the skillet and return it to medium heat, along with 2 tablespoons of the oil. Combine the potato mixture with the eggs and add to the skillet. As soon as the edges firm up—this will take only a minute or so—reduce the heat to medium-low and cook, undisturbed, for 5 minutes.
Step 4
Insert a rubber spatula all around the edges of the cake to make sure it will slide from the pan. Carefully slide it out—the top will still be quite runny—onto a plate. Cover with another plate and, holding the plates tightly, invert them. Add another tablespoon of oil to the skillet and use a rubber spatula to coax the cake back in. Cook for another 5 minutes, then slide the cake from the skillet to a plate. (Alternatively, finish the cooking by putting the tortilla in a 350°F oven for about 10 minutes.) Serve warm (not hot) or at room temperature. Do not refrigerate.
