Spanish tortilla is a potato and egg dish, not a tortilla like we use in Mexican cuisine. Don't worry about all the olive oil you use making it. Once you drain it off, it ends up only being 1/4 of a cup for six servings.
Serves 6 (5 Points Plus value per serving)
What You Need:
- 1 cup olive oil
- 1 lb peeled and thinly sliced potatoes
- 1 medium onion, thinly sliced
- 8 large eggs, beaten
- salt and pepper to taste
- Heat the olive oil in a large skillet over medium heat until it glistens. After a few minutes, add the potatoes and onions, turning them over with a spatula to coat evenly. Season with salt and pepper.
- Cook the potatoes and onions, turning every few minutes so as not to allow them to brown. You want the potatoes to soften so that they are easily pierced with a fork.
- Meanwhile, beat the eggs and season them with salt and pepper. Heat your oven to 350 degrees (this is the easiest way to finish cooking the tortilla).
- Once the potatoes are fork tender, drain them in a colander over a bowl, reserving the oil.
- Pour about two tablespoons of the reserved oil back into the skillet and return the potatoes and onions to the skillet. Place over medium heat.
- Pour the beaten eggs over the potatoes. Cook, undisturbed, about eight to ten minutes at medium-low, until the edges are set.
- Slide your spatula around the edges and under the tortilla to loosen it from the skillet.
- Move the skillet to the preheated oven and finish cooking (about ten minutes).