Tortilla española

​I have many interests and loves in my life. If you have been following my blog, you know how much I love food. I also love all things Spanish. I had the pleasure of living in Spain in the 80s (my junior year abroad in Madrid) and 90s (graduate degree in Salamanca). I love the culture, the people, and por supuesto the food. Along with paella, tortilla española (also known as tortilla de patata) is one of my favorite Spanish dishes. When I mention having tortilla, most people think of Mexican food with tortillas made of corn or flour. This tortilla from Spain is different. It is actually more like a frittata except that the tortilla does not need to cook in the oven. It is all prepared on the stovetop.  It is often served as dinner and you can always find it at a tapas bar. There is not a respectable bar in Spain that would not serve tortilla española.  It is not difficult to make. Don't let the “inversion” scare you away.  Serve it for dinner with a salad or enjoy it any time of day.

​Ingredients:

• 2 tablespoons coconut oil (in Spain they use olive oil)
• 1 medium onion, diced
• 3 potatoes, peeled and cut thinly
• 1 teaspoon sea salt or to taste
• ​6 eggs

Preparation:

1. Heat the coconut oil on medium high in a 9-inch skillet.
2. When the oil is hot, add the onion and cook for 3 minutes.
3. Add the potatoes and sea salt and cook in the skillet, turning occasionally, until the potatoes are tender. I split them into 2 batches, cooking each batch for 10 minutes. You know that the potatoes are done when they are soft enough to be broken with the spatula. The tortilla will come out moist if the potatoes are just a bit mushy (but don't mash them).
4. In a large bowl, beat the eggs. Add the potato and onion mixture to the eggs and stir to coat.
5. Add this egg-coated potato mixture back to the skillet, spreading it evenly to cover the base of the skillet. Lower the heat to medium and cook until the mixture is half set, about 7-10 minutes.
6. Put a plate over the skillet and invert the tortilla away from the hand holding the plate, so as not to burn your hand. Slide the uncooked side back into the skillet. 
7. Cook until completely set - about five minutes more.
8. Serve in wedges either hot or at room temperature. It is tasty either way.​