Tortilla de Patata

Happy Birthday Olivia! My best friend Olivia inspired me to make something special and dear to my heart, Tortilla de Patata. In Spain, this is an ovo-vegetarian´s best friend because you learn quickly that everything comes with ham (sometimes even the ham comes with ham). I learned this recipe studying my roommates in Barcelona, José, the man Paul lived with in Madrid, and from tips that I heard after living in Spain for 3 years. It is great for breakfast, lunch and dinner but in Spain it is usually eaten as a tapa (with a thin slice of ham and slice of a baguette) or for dinner with a salad.

Tortilla de Patata
4 tbsp Olive Oil
1/2 cup chopped onions
*6 small red potatoes halved and sliced very thinly (the thinner the better)
*6 hand-beaten eggs
1/2 tsp salt
pepper (black or cayenne) or paprika to taste

In a pan (the tortilla will maintain its shape easier with a non-stick pan), heat the oil and add the onions (medium high). When the onions become translucent add the potatoes. Stir every 5 minutes and cook until very tender. Beat the salt and pepper into the eggs and pour them onto the potatoes. Stir the mixture for the next couple of minutes and then let it sit letting the bottom of the tortilla brown. Now here is the tricky part and where it is helpful to have a non-stick pan. Use a spatula to separate the bottom of the tortilla from the pan (don’t fret if it comes apart, sometimes the shape can be saved once flipped). Place a plate on top of the pan and flip the tortilla over onto the plate. Slide the tortilla back onto the pan and let it cook for no longer than a couple of minutes (if you had sticking problems add more olive oil to the pan before adding the tortilla). Serve either sliced pie style or tapas style (into 1 1/2 inch cubes).