Good warm, cool, for breakfast, brunch, lunch, dinner, starter or snack, the Spanish Tortilla recipe is hard to classify. It's not what we normally think of as a tortilla, either, but more like a potato frittata or omelette. In Spain it is called Tortilla de Patatas, potato tortilla, and is traditionally left out to be nibbled all day.
The recipe's unique feature is that it is prepared with over a cup of olive oil. Never fear, most of that is drained, to be saved and used another time.
You will need to invert the tortilla at one point or another, depending on whether you're using an oven-proof skillet or not. I'll give directions for both.
1-1/4 cup quality
2 pounds Yukon Gold potatoes
1 large onion
2 teaspoons salt
8 large eggs, beaten
Peel the potatoes and onion, halve lengthwise, and cut into thin slices, about 1/4 inch, and salt them.
In a large oven-proof or non-stick skillet heat the oil until it is very hot. Slide the potato-onion slices into the oil. Turn gently to coat, being careful not to break the potatoes. When the oil is very hot again, reduce the heat to medium-low and cook, gently turning occasionally, until tender, about 20 minutes. Don't brown them, though.
Transfer the tender potatoes to a large bowl with a slotted spoon, draining as much as possible. Add the beaten eggs and mix, dare I say, gently. Let them sit for 15 minutes.
Drain all but 3 tablespoons of oil from the skillet. Save for later.
Heat the oil again over medium-high heat. Return the potato-egg mixture to the skillet and spread evenly and flat. Reduce the heat to medium-low and cook slowly until the eggs are almost set. Shake it now and then, or as Deb says, shimmy it, to keep the tortilla from sticking.
The Spanish Tortilla recipe serves 8 to 12, from main dish to appetizer.