1-1/2 lbs potatoes
1/2 small to medium onion
6-8 duck or chicken eggs
1tsp salt or more
2 C olive oil
Peel the potatoes and slice them thinly slice. Heat olive oil to a very hot temperature in a large frying pan. Oil should be about ¾” deep to cover potatoes. Add the potatoes and onions(optional). Completely coat them with oil. Reduce the heat slightly and continue frying. Stir frequently to prevent browning potatoes and using a straight edge spoon or spatula, cut or dice potatoes as they cook. When you can easily cut through the potatoes (about 10-15 min.) use a slotted spoon to remove the potatoes and onions from the frying pan and place them in a bowl. Remove the oil from the pan and place in a glass jar or container to use later.
In a separate bowl, beat the eggs and salt well. Add the eggs to the potatoes and mix well. Using an 8-10" non-stick frying pan, return some of the oil(about 1/8c) to the pan and let it reheat. There should be a solid coating on the bottom of the frying pan to prevent the egg and potatoes from sticking. Once the oil is hot, pour in the potato mixture. Do not mix eggs in the pan. Let the egg mixture sit in the pan and turn the heat down so it doesn’t brown too fast. Use a spatula or wooden spoon to firm the edges of the tortilla around the edges. Shake the pan frequently to keep the egg mixture from sticking to the bottom.
Now comes the fun part! Once the egg mixture is fully cooked through on the bottom of the pan and around the edges, place a large plate over the pan. The plate should be slightly larger than the diameter of the pan. Drain off some of the oil and flip the tortilla out on to the plate. (I suggest doing this over your kitchen sink.) Then immediately return the tortilla back into the pan sliding it off of the plate to finish cooking the other side. Cook on low heat about 5-7 minutes. Experiment with cooking less or more time. Some people like the inside to be more runny and others like it more cooked.
This is the traditional Spanish tortilla. Once you've mastered this, try adding Spanish chorizo, peas or other ingredients that you like.
Serves 3 as a main dish or 4-5 as an appetizer or side dish. This dish can be eaten for breakfast lunch or dinner or anytime in between.