A Spanish tortilla a perfect comfort food: Potatoes, eggs, onions and olive oil — all the good things in life. It can be made in 20 minutes after work in a quantity large enough to bring to work the next day. It is even tasty eaten cold. This is a spring version, with fingerling potatoes, spring onions and green garlic, which is the young shoots of garlic before it sets cloves. You can also use regular onions and regular garlic, and regular Yukon Golds, or another waxy potato.
The only hard part about making a Spanish tortilla is that you need to flip it, which can be tricky. La Tienda makes a nifty tortilla espana pan that helps the flipping process; there is a link to it below.
- 6-7 large eggs
- 3 green onions
- 3 green garlic shoots
- 1 pound fingerling potatoes
- Black pepper
- 1/4 cup olive oil
- Slice the onions and garlic thinly and set aside.
- Slice the fingerlings about 1/4 inch thick and salt well.
- Heat the olive oil in a high-sided heavy pan — a cast-iron frying pan is ideal. The pan must be ovenproof.
- When the oil is hot, turn the heat to medium-high and saute the potatoes, in batches if need be. You want them a golden brown.
- Turn on your broiler.
- Add the garlic and onions and cook for a minute or two, and add back any potatoes you took out while browning the others. Add a bit of salt.
- Beat the eggs well and pour over the potatoes and greens. Let this cook for a minute or two.
- Put the pan under the broiler and cook until the top browns.
- Take it out and let it set for a minute or two. If you have used enough oil and your pan is well seasoned, you can place a plate against the top of the pan and invert it to get the tortilla out.
- Slice in wedges and eat with beer or wine.