This tortilla is like your uncharacteristically mild Spanish cousin who gets along with everyone. But don’t let this simple dish of potatoes and eggs fool you. It is ubiquitous in Spain, and fiercely beloved. Opinions are passionate on whether the eggs should be runny or not, or whether you should add onions. It is tempting to add garlic but, we’re scared. Just make sure you have that small non-stick frying pan that essentially molds the tortilla. And depending on the size of your pan (ours was about 8 inches in diameter and 1.5 inches deep), you might want to adjust the potatoes to egg ratio. We ended up with tightly-packed, waxy-creamy potatoes in the middle, and a thin crust of egg in the bottom and on top. The flipping will take a bit of courage, but you can do it!

Spanish Tortilla

*Serves 4-5.

About 4-5 waxy or new potatoes
3 large eggs
1 medium white onion, chopped
olive oil
salt and pepper

small light frying pan (about 1.5 inches deep)
a light plate that’s wider than the frying pan
fish slice or any flat, thin cooking utensil

1. Peel the potatoes and slice into thin, uniform slices to make about 1 and 3/4 cups. Pat dry with a clean dish towel.

2. Heat a bit of oil in the pan over medium heat, then add the onions and the potatoes. Turn just once or twice until slightly brown or golden or potatoes are cooked through but not mushy. Season with salt and pepper.

3. Beat the eggs in a bowl and season with salt and pepper. Gently mix in the cooked potatoes and onions, and then pour the entire mixture back into the pan. Make sure the potatoes form a level surface on top and cook on low heat.

4. As soon as there’s very little runny egg on top, loosen the sides a bit with the fish slice, put the plate on top of the pan, and very carefully turn the pan upside down on the plate to flip the tortilla. Then slide it right back into the pan to cook the other side for a few more minutes.

5. Serve the tortilla cut into wedges or squares, hot or cold, any meal of the day. It’s great with a green salad and some chorizo, jamón serrano or other goodies like gambas or champinones al ajillo. Enjoy!

P.S. How to pick the right potato.

*Photo by Ina Amor Mejia.