A Spanish tortilla is a veritable chameleon of food: It can appear on the table at any time of the day and satisfy hungry appetites. In Spain, it’s a tapas staple served with drinks. but it’s also delightful for brunch, dinner or lunch, served either warm or at room temperature.
This recipe makes 4-6 servings:
5 medium Yukon gold potatoes (1 1/4 pounds)
1 white onion, diced
1 3/4 teaspoons kosher salt, more as needed
3/4 teaspoon black pepper, more as needed
1 1/2 cups extra-virgin olive oil
6 large eggs
3/4 cup halved cherry or grape tomatoes
1/3 cup diced Italian frying pepper or green bell pepper
1/4 cup sliced scallions, both white and green parts
1 garlic clove, minced
Preheat oven to 375 degrees.
Pare potatoes and cut in half lengthwise, then thinly them crosswise. Pat potatoes dry with a dish towel or paper towels and toss them with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Heat a large skillet over medium heat. Add potatoes and onion, then add the olive oil, using enough oil to almost cover the potatoes. Cook 10-15 minutes, until potatoes are just tender enough to cut with a fork, adjusting heat to keep them from burning if necessary.
Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet.
Heat 2 tablespoons of the reserved oil in an oven-safe 8-to 9-inch nonstick skillet over medium-low heat.
In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface.
Cook about 5 minutes, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining. Transfer to oven and cook until top is just set, 5-7 minutes longer. Slide tortilla onto a plate.
In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with tomato and pepper mixture and serve warm or at room temperature.