The Big Boober asked me if this was a quiche.....I said, "no, the recipe says it's a Spanish Tortilla." He asked me what was tortilla about it.....I said, "that's what the recipe said it was called." He then asked what the ingredients were.....I named them.....he said, "it sounds like a quiche." I totally agree with him.....I'm clueless on why this is called a Spanish Tortilla.....but.....Spanish Tortilla it is.....and it's good! In fact, I'm going with the Big Boober's description of this dish....."a classy dish in a homey sort of way." Surprise, surprise.....but, I tweaked the recipe! So the following ingredients and amounts are exactly how I made this dish.
Spanish Tortilla
adapted from Simply Recipes
Printable Recipe
You'll Need
- 6 eggs, beaten
- 6 small red potatoes, unskinned, cut into 1/8" slices
- 1/4 yellow onion, chopped
- 1/4 cup olive oil
- Salt (in a grinder is best)
Slice the potatoes 1/8" thick.
Using a 10-1/2" cast-iron skillet (must be able to go under the broiler), add the olive oil. Heat the oil over medium-high heat until oil sizzles when tested with the edge of a potato slice. Once hot enough, place a single layer of potatoes in the skillet, and fry until they are lightly browned (not crispy), flipping them over midway.
Remove from skillet and place on a paper towel-lined cookie sheet to drain, and give a good grind of salt. Continue frying the potato slices until they all are cooked, making sure you salt each batch.
When the potatoes are done frying, pour off most of the oil, if there is any remaining. Add the onions to the skillet and sauté until they just start to turn a very light brown color.
At this point, turn off the heat. Arrange the onions so they are evenly distributed in the skillet.
Now arrange the potatoes on top of the onions in a scalloped pattern.
Turn the heat back on to medium, and add the beaten eggs. Give a few good grinds of salt over the top. Shake the skillet so the eggs will sink down and coat the potatoes.
Continue cooking until you see the edges of the tortilla begin to set.
Now the dish is ready for the broiler.
Cook under the broiler for 5 minutes, or until the top browns nicely. Remove the skillet from the oven and let it cool for 5 minutes. Cut the tortilla into quarters and serve. This dish is also good at room temperature, and will keep in the fridge for a couple of days.
Serves 2-4
