Recipe for tortilla espanola
Serves 4 with leftovers
2large russet potatoes, peeled and thinly sliced4tablespoons olive oilSalt and pepper, to taste1large onion, thinly sliced8eggs
1. Set the oven at 400 degrees. Have on hand a 10-inch nonstick skillet with a heatproof handle.
2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of the olive oil. Arrange in a single layer. Sprinkle with salt and pepper. Roast for 30 minutes or until tender. Remove from oven; cool.
3. In the skillet over medium heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring often, for 8 minutes or until slightly browned. Transfer to a bowl and leave to cool.
4. In another bowl, whisk the eggs, salt, and pepper. Add the onion and potatoes and stir well.
5. Add the remaining 1 tablespoon olive oil to the skillet. Heat over medium-low heat. Pour the egg mixture into the pan. Cook for 5 minutes or until the edges are set. Cover with a lid and continue cooking for 8 minutes or until the top of the tortilla is set.
6. Remove the skillet from the heat. Lift off the lid. Use a spatula to loosen the edges of the tortilla. Have a large plate or baking sheet nearby. Quickly invert the pan and tortilla onto the plate or sheet. Leave for 5 minutes. Serve warm or cool, cut into wedges. Reserve one-third of the tortilla for the bocadillos. Molly Kravitz
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