Tortilla Espanola
This is a delicious, satisfying meal that can be eaten at any time of day, served with a simple salad (yes, with salad, even at breakfast). It is good hot or at room temperature, making leftovers great for an on-the-go snack or a picnic. And it’s a great way to use more eggs and get lots of protein. Although this recipe doesn’t call for it, I always include cheese, because I can.
Preparation
Tortilla Española serves, 4-6
2 pounds of potatoes (6 small to medium) washed and cut into bite-sized chunks
1 medium to large onion, chopped
6 oz. or about 1 bag of shiitake mushrooms, chopped (optional)
2-3 T. olive oil
6 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
Using a heavy skillet, cover the bottom of the pan with a thin layer of olive oil and heat over medium heat. Add the potatoes and onions, coating with olive oil. Cover the pan and cook, turning occasionally for 10 minutes. Do not let the vegetables brown. Fold in the mushrooms and cover, cooking 5 more minutes or until potatoes are soft.
Beat eggs in a large bowl. Slide the potato mixture into the eggs. Place the skillet back on the stove and add more oil to cover if needed. Stir the egg mixture together, add salt and pepper and pour back into the pan. Turn heat to low and cook until the tortilla comes away from the side of the pan. Slide a spatula around the edge of the skillet and lift it from the bottom to loosen. Give the pan a shake or two. Take a plate the size of the skillet and invert the tortilla onto the plate. Slide the tortilla back into the pan gathering any bits remaining on the plate. Pat the tortilla flat into the pan and cook for an additional 4 or 5 minutes. Invert tortilla onto a serving plate, it should be firm like a cake.
Eat warm or at room temperature sliced into wedges.