In Spain, the tortilla española is a classic tapa worthy of serious debate. Traditional tortilla fans, known as sincebollistas, oppose the concebollistas, Spaniards who eat their tortillas with onions. It doesn't matter to us which side of the debate you fall on, but there's no denying the tortilla española is a fantastic canvas upon which home cooks can add pops of seasonal flavor.
This recipe features onions because Local Roots onions are deliciously sweet and earthy, and because they counteract the salted starchiness of these upgraded omelettes beautifully. This recipe makes for a great lunch paired with a salad, or it can be served for dinner or a quick snack. We've simplified the classic method a bit for ease of preparation here and encourage you to add your own spin to this recipe as you venture into tastiness!
2 small to medium Local Roots potatoes
2 small Local Roots yellow onions
1 tsp. salt
½ tsp. freshly ground black pepper
1 cup olive oil
1. In a large bowl, whisk eggs with 1 tsp. salt and ½ tsp. black pepper. Set aside. Peel potatoes and onions. Slice potatoes into thin half moons. Halve onion and slice thinly.
2. To a medium nonstick skillet (we used a 9 ½” skillet), add potatoes, onions, and olive oil. Cook for 20 minutes on medium-low until fork tender but not browned at all. Carefully strain olive oil into a separate container. Save oil for future use (it's now well-flavored and delicious to cook with). Transfer cooked onions and potatoes into egg mixture.
3. Using a silicone spatula, gently stir egg, potato, and onion mixture until combined. Set aside for 20 minutes and allow flavors to meld.
4. When the mixture has rested, add 2 Tbsp. of flavored olive oil to the skillet and heat to low. Pour egg mixture into the pan and use silicone spatula to evenly spread mixture in the pan. Cover with a lid and cook on low for 15-20 minutes, until set around the edges and mostly set in the center. Make sure the heat is low; you don’t want the bottom to burn before the center is cooked.
5. Invert a plate over the pan. Wearing oven mitts or heatproof gloves, hold the plate tightly and flip the tortilla from the pan to the plate, golden brown and rounded facing up.
6. Allow tortilla to cool for five minutes, then slice into wedges. Can be enjoyed warm, cold, or at room temperature.
This recipe was created by Local Roots recipe contributor Irena Huang.
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