The process is so easy, and if you have a mandoline to slice the potatoes (we prefer thin slices to chunks), it's even quicker. You fry up slices of potato and onion in oil, then pour in some eggs and cook it much like you do a frittata, flipping it onto a plate at the end. We've eaten it in tiny slices as appetizers at a cocktail party, but a big wedge would make a filling meal with a salad or vegetable on the side.
In looking for recipes, we came across this tutorial from Fine Cooking that gives detailed instruction and tips on how to turn out the perfect tortilla — definitely worth a read.
A few recipes:
- Spanish-Style Tortilla from Epicurious
- Tortilla Española from the Food Network
- Tortilla Española from Cooking Light
Related: Web Resource: La Tienda