Tortilla EspaƱola  by cook Bonjour Ariana


2 yellow-fleshed potatoes, par-boiled and thinly sliced

1 yellow onion, thinly sliced

2 cloves garlic, minced

2 T. grapeseed or vegetable oil

2 tsp. sea salt

1 tsp. fresh black pepper

8 free-range, organic eggs


Bring a small pot of salted water to a boil. Scrub the potatoes--no need to peel--and add them to the water and par-boil for 6-8 minutes, or until just tender when pierced with a fork. Drain and cool. Pre-heat your oven to 450 F. Heat the grapeseed oil in a 10" oven-proof pan. Add the sliced onion and one tsp. salt, and caramelize over low heat. "Low and slow" is the best method to produce perfect caramelization without burning. When the onion is translucent, add the fresh garlic and continue to cook. While the onion caramelizes, cut the potatoes into 1/8" thin slices. When the onion is soft and caramel-colored, remove the pan from the heat and onion from the pan, and reserve. With a fork, thoroughly whisk the eggs with one tsp. salt and one tsp. pepper in a large bowl until homogenous. Add another tsp. of oil to the pan, if necessary, making sure the bottom and sides of the pan are oiled, and replace onto low-medium heat. Pour enough egg into the pan to cover the bottom, then layer the sliced potatoes and onion and garlic mixture evenly throughout the pan over the egg. Pour the remaining egg into the pan and cook over medium heat until the edges of the tortilla have just set but the center is still liquid. Transfer the pan into the center of your pre-heated oven and cook 10-12 minutes or until the center of the tortilla is just set and dry. Watch carefully so as not to allow the tortilla to burn. Slide the finished tortilla out of the pan and onto a large cutting board or serving platter to allow to cool. When cool, slice into wedges and serve solo or with an arugula salad and jamon. The great thing about a Spanish tortilla is that it is equally delicious fresh and warm, room temperature, or even cold from the fridge the next day. Enjoy!

NB: serves 4