The Five Ingredients:
- 3 medium potatoes, sliced thin (Yukon Gold works)
- 2 small onions, coarsely chopped
- 1/2 teaspoon salt, plus 1/2 teaspoon
- 2 tablespoons olive oil, plus 2 tablespoons
- 6-7 eggs
- jalapeno pepper, minced (optional)
- Scrub the potatoes. Slice as thin as possible. Peel the onion and slice as thin as possible (arcs, not rings). Deseed the jalapeno carefully, and slice small slivers.
- Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes on low heat, season with ½ tsp salt, and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from heat.
- Fry the pepper and onions separately until soft. Let cool. (We didn’t want to caramelize them, because time.)
- Meanwhile break the eggs into a medium bowl. Season with remaining salt, whisk vigorously until frothy. Once the onions have cooled, gently stir them into the eggs.
- Once the potatoes have cooled slightly (about five minutes or so) gently stir them into the onion and egg mixture. Be careful that the hot potatoes don’t start to scramble the egg! If you don’t have room in the bowl, keep the potatoes separately plated.
- Now let the egg mixture sit for 15 minutes. Let the pan cool as well.
- Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes, turn up the heat in order to brown the tortilla.
- Gently pour the tortilla batter into a frying pan over medium-low heat. You don’t want the pan to be too hot. Gently cook the tortilla for about 6 – 8 minutes on the first side. You can run a spatula along the sides to make sure it’s not sticking.
- To flip the tortilla grab a large plate — it must be larger than the frying pan! Put the plate on top of the pan and flip quickly and confidently. It will be runny, but don’t worry.
- Slide the tortilla back into the frying pan and let the other side cook for another six to eight minutes (let it cook longer if you like your tortilla fully cooked through). Then flip back out onto a clean plate. Allow it to cool for at least ten minutes before slicing and enjoying.
Plus some photos! I used Vidalia onions because they were in season. I added the jalapeno pepper because Jesse likes spicy foods, and why not add a little kick? I agree with the tip: “Use room temperature eggs. In Europe, many people don’t refrigerate their eggs at all.” We just returned from a week in Puerto Rico, and one of the last things I ate was a Spanish tortilla (sandwich). It was good, and made me crave vegetarian food. Don’t get me wrong, Puerto Rico does pork and mofongo well, but there is only so much meat and carbs one can consume!
Adapted from Jamie Oliver, inspired by my friend Daniel, cooked with Amber
300 g waxy potatoes
5 large free-range eggs
- Peel the potatoes then slice thin. Pat dry. Peel and finely slice the onion.
- Drizzle Spanish olive oil into a small frying pan over medium heat, then add the onion and potatoes, alternating layers of potatoes with the onions. Turn the heat down to low and cook for 25-30 minutes covered. Do not stir it or the potatoes will break up.
- Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then whisk together. When the onions and potatoes are cooked, remove the pan from the heat and add the eggs. Cook over low heat for around 20 minutes, then loosen the sides of the tortilla.
- Carefully flip the pan over a dinner plate and tip…
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