Spanish Tortilla

It's just potatoes, onions, and eggs. But the whole is greater than the sum of all its parts. Make a big one and just pick at it all week. Or be less lazy and make it for a family gathering, brunch, or party. It doesn't need it, but you could also whip up a fun sauce like romesco, chimichurri, or pesto as an accent. 

Spanish Potato & Onion Frittata
(Tortilla Espanol, Spanish Tortilla)
"The New Vegetarian Cooking for Everyone," by Deborah Madison

Serves 6-8

Scant 8 tablespoons fruity olive oil, Spanish if you have it
2 pounds white or red potatoes, peeled and very thinly sliced
1 large onion, thinly sliced or diced
Sea salt and freshly milled pepper
6 to 8 eggs, beaten

Warm 5 tablespoons of the oil in a very wide nonstick or cast-iron skillet. Add the potatoes and cook over medium heat, stirring frequently, until they're cooked through and golden, about 20 minutes. When done, the potatoes will have lost their opaque white centers. Separate any slices that stick together so that they'll cook evenly.

When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan, add another tablespoon and saute the onions until they're lightly browned. Add them to the potatoes and season well with salt and pepper. Pour in the beaten eggs.

Wipe out the pan with a towel, then return it to the stove and add the remaining 2 tablespoons oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes. Invert the omelet onto a plate, slide it back into the pan, and cook until set, a few minutes.

My notes: The pan is too heavy for me to invert, so I used my broiler on low to cook the top of the frittata for 10 minutes.

I used a 12-inch cast-iron skillet. If you use a smaller pan, adjust the amount of potatoes and onions accordingly. If it's too thick, it may not cook as quickly, easily, or evenly.

Serve plain or dress it up with romesco sauce, chimichurri, or even pesto!