Manoli's Tortilla Espanol
1 Cup L.O.V.E.'s Fresh Extra Virgin Olive Oil
(Our Califonia Arbosana would be PERFECT!)
6 Medium Sized Russet Potatoes
1 Large Yellow Onion
6 Cloves Garlic
½ Tbsp. Kosher Salt
Pepper to Taste
*You will need a medium sized seasoned iron skillet to make this dish*
To get started, peel your potatoes and then slice them very, very thin (a little thinner than ¼ inch). Also slice your garlic cloves and onion into very thin slices.
To start cooking, put your skillet on the
burner to start heating up. Once the skillet is hot, turn to medium heat and add about 2 Tbsp. of Olive Oil to the pan.
Place the onion slices and garlic in the oil and turn the heat to medium-low. Then sprinkle in half of the salt and add the sliced potatoes. Cook very low and slow- for about 35 minutes. You will know they are done when the potatoes can be broken with a fork- you want them to be soft, but not very mushy. Add olive oil as needed to prevent sticking.
In a large bowl, beat the eggs together, then use a spatula and carefully place the onion/potato mixture into the bowl. Slowly and carefully mix the potatoes and onions thoroughly with the scrambled eggs. Add the rest of the salt and crack some fresh pepper in the mixture as well.
Get your skillet ready- if there are any baked-on pieces of potato or onion, remove them with a paper towel. Then get the skillet hot on the burner. Coat the pan in olive oil all the way up the sides, then add the egg/potato mixture to the hot pan. Reduce the heat to low and periodically shake it while it cooks (for about 10 minutes) to stop it from sticking.
Here comes the hard part:
Place a dinner plate on top of the potato/egg mixture (it should be mostly cooked by now) and then CAREFULLY flip the tortilla onto the plate and quickly as you can, slide it back into your pan to cook on the other side.
This video can help you:
Once done, slice like a cake and enjoy hot! This is also delicious cold, so save the leftovers for breakfast!