Spanishish Tortilla

This is a healthier version of an authentic recipe, that is to say, this is not an authentic Spanish tortilla recipe.. thus the extra “ish” on the end. If you have had the real deal you know that the potatoes are deep fried and the onions are sauteed before they are mixed with the egg. In my version, it’s basically the opposite, although nothing is deep fried.

Ingredients

• 1.5 lbs/half a kilo (approximate weight) of medium sized potatoes, all roughly the same size
• 1 large Spanish Onion, cut in half and sliced thin
• 2 TBSP Olive Oil
• 2 eggs, at room temperature
• Salt and pepper to taste

Instructions

1. Wash and dry the potatoes then poke several deep holes into them all over with a fork.
2. Microwave on high for 6 to 8 minutes, or until easily pierced with a fork.
3. Flip potatoes over every few minutes during cooking so they cook evenly.
4. When the potatoes are done, remove from the microwave and set aside to cool.
5. Meanwhile, heat a 12″/30cm pan on high until hot, then turn down medium-low and add 1 TBSP of olive oil.
6. Put the sliced onion in the pan and saute until soft and golden, about 8 to 10 minutes. You want to slightly caramelize but not crisp them. When the onions are cooked, remove the pan from the heat and set aside to cool.
7. Crack the eggs into a large bowl (big enough to hold all the ingredients) and whip them until they are smooth, set aside.
8. Carefully peel the skin from the cooled potatoes and try to keep them as intact as possible. Once they are all peeled, slice them about 1/4″/3mm thick.
9. Add the potatoes and the onion (including any oil in the pan) to the eggs. Fold together gently so you keep the potato slices as intact as possible.
10. Wipe the pan out with a bit of kitchen paper towel to remove any tiny leftover bits (they may burn).
11. Heat the pan up over high heat, once hot add 1 TBSP of olive oil, swirl the pan to coat the bottom evenly. Turn the heat down to medium-low.
12. Carefully add the potato, onion and egg mixture to the pan and smooth gently so that the mixture covers the whole pan in one even layer.
13. Cook the tortilla uncovered for 6 to 10 minutes. After 6 minutes, very carefully peek under the tortilla to see if it is starting to brown. Keep cooking until lightly browned.
14. Once browned, lightly dust the surface with salt and pepper, shake to loosen. The tortilla needs to be loose in the pan and not sticking at all.
15. Using two plates, flip the tortilla out and over and return to the pan so that the underside (browned side) is on top in the pan.
16. Continue to cook over medium-low heat until it just starts to brown on the opposite side. Start checking after about 6 minutes.
17. Once browned you can serve it from the pan or for a better presentation you can slide it out onto a warmed serving plate and cut into pie-shaped wedges.

Makes 6 Servings

Notes

• This dish should have fully cooked egg throughout but still be soft and just a little golden on the surface. There should be no hard “skin” over it and it should not be crispy!