Tortilla Espanola

When I lived in Spain, I was obsessed with tortilla.  My favorite was from the bakery on my street.  They served it stuffed into a baguette that had just come out of the oven.  I had my English students write endless variations of the recipe.  I sampled it at every tapa's bar in town.

This weekend, my husband recreated it for me with baby fingerling potatoes, shallots and eggs from the farmers market.  It was a delicious treat on Sunday morning.  Enjoy!

Tortilla Espanola

1/4 cup olive oil plus two tablespoons

1 lb. thinly sliced fingerling potatoes

2 shallots, thinly sliced

8 large eggs

Salt and pepper to taste

Preheat the broiler.  Heat 1/4 cup of olive oil in a cast iron skillet.  Add potato and shallot slices, seasoned with salt and pepper.  Cook over moderate heat, stirring frequently, until the onions and potatoes are tender but not browned, about 15 minutes.

In a large bowl, beat the eggs lightly and season with salt and pepper.  Scrape the potatoes and onions into the egg mixture.  Be sure not to leave any in the skillet.

Return skillet to the heat and add the remaining two tablespoons of olive oil.  Add the egg and potato mixture, spreading in an even layer.  Cover and cook over low heat until the edges of the tortilla are set, about 10 minutes.  Transfer the skillet to the broiler and broil 8 minutes until the top is set.  Remove skillet from broiler.  Set a large plate over the skillet and carefully invert the plate.  Let stand for 5 minutes then cut into wedges.

*adapted from Mario Batali's recipe in food & wine


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