The tortilla española is a dish that I first had while in England. On our last day we visited a lovely outdoor market in Camden and we ordered some tortilla española from a stand in the market for our lunch on the train back to Preston. I got this recipe from a really great blog, you can find that post here.
|The tortilla española from Camden Market.|
Ingredients:-1 cup + 2 tbsp olive oil
-1 large yellow onion, thinly sliced
-2 lbs Yukon gold or russet potatoes, cut into 1/8-inch thick coins
-1½ tsp salt
-chopped chives for garnish (optional)
Cut the onion into slices and cook in 1 cup of oil in a 12 inch pan for 5 minutes.
|Add the potatoes to the oil and cook for 20 minutes.|
|Whisk together six eggs and the salt in a large bowl. Using a slotted spoon, spoon the potatoes/onions into the bowl |
with the eggs.
Cover the inside of a 9 inch pan with cooking oil, heat on medium.
|Pour the egg, onion potato mixture into the pan, cook for 7-10 minutes over medium-low heat.|
|Flip the tortilla española onto a cutting board.|
|Be careful, it's hot.|
|Slide the uncooked side back into the pan.|
|Cook that side for 5-6 minutes.|
|Remove from the pan and let rest for 10 minutes.|
|Top with chives for garnish.|
|Slice and serve.|
|Eat hot or cold.|
This was so easy to make and it lived up to the standard of what Becky and I had at Camden Market while in England. Mine wasn't as thick as that one, but it could easily be made with more eggs. I was planning on eating this for breakfast tomorrow but we finished the entire thing in one sitting. J. has already made a request for this to be made again. This recipe is a keeper.