Potato and Onion Tortilla (Basque)
Why I Love This Recipe
Some call this an omelette, some say frittata and in Spain they call it a Tortilla. I first learned to make this omelette from a little old Basque lady who made it every Sunday night for her family as their supper...You can use any left overs you have hanging around the fridge to change its flavor and texture. Most cooks have these simple ingredients on hand at all times so they next time you need to come up with a quickie meal try this savory Spanish treasure!
Ingredients You'll Need
1 ¼ cups olive oil
6 large potatoes, peeled and sliced into rounds
2 large Spanish onions (or other varieties) sliced
2 tablespoons chives finely chopped
1 tablespoon sea salt (or other coarse salt)
8 large eggs
salt and pepper to taste
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt.
Cover and cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 20 minutes.
While the mixture is cooking lightly beat the eggs in a large bowl
Remove the vegetables from the pan with a slotted spoon and add to the eggs
Season with salt and pepper to taste.
Pour off some of the oil in the pan leaving about 4 tablespoons remaining.
Reheat the pan again until oil is hot.
Add mixture, pressing potatoes flush with eggs. Cook over medium heat for about 3-4 minutes. or until almost set. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet.
Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 5 minutes more or until set. Slide tortilla onto a serving plate and garnish with chives. Serve warm or at room temperature.