The tortilla is a way of life in Spain (and worth it!). This recipe can be served cold but in many parts of Spain it is served room temperature inserted between a good sliced and crusty baguette. It was a staple every Sunday night at my Grandmother's house. Potatoes and onions grown in her garden and eggs that I would still from her kitchen became a magnificent and wonderful dish that is part of the fabric of my soul. We like it cold and warm, we like on Sunday but any other day of the week will do, we like it by itself and we like with some spicy Romesco sauce; we just like it.
Category : From the Land
Some people add thin slices of red pepper together with the onion. I suggest using a non-stick pan otherwise you may have a mess in your hands.
Heat the oil in a 9-inch skillet, add potatoes, one slice at a time so that they don't stick. Alternate layers of potato and onion.
Cook slowly, medium heat. Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".
Beat eggs in a large bowl with a fork. Salt to taste.
Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsp of the oil in large skillet. Add potatoes-egg mixture, spreading quickly. Change the heat to medium-high.
Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on skillet and turn around, adding another tbsp of oil. Brown on the other side until all the egg is cooked.
Wine Pairing: Albariño or Verdejo