This is an absolutely fantastic Spanish cant on a frittata. Very filling, and full of heart warming homey feelings that are so welcome on cold rainy Sunday mornings.
I said I’d gotten behind and I meant it. This was brunch last Sunday. And just typing this up now has me dreaming of the next time I can make this. It really was that good. I’ll be thinking up excuses to have this around when it gets cold. Irish friend coming to town? Now there’s a nationality that knows how to appreciate a potato. I’ll have to whip this up for him.
This is great hot, warm or at room temperature. We snacked on this all day, and by four o’clock the whole thing had been devoured. It was just the two of us, so I halved the recipe (in retrospect, it was such a hit that I should have done the whole thing, but you live and you learn), ending up with a thinner tortilla than is typical. To make up for its skinniness, I stacked two slices on top of one another, separated by a little salsa, and topped it with a little sour cream.
It would be a killer apetizer for a brunch party if you cut it into bite sized pieces, or just served as a slice of pie. Really, how can you go wrong? The recipe below is the wohle recipe, and would comfortably feed four as a main, and six to eight as an appetizer.
Tortilla de Patata from Fine Cooking
1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
2-1/4 tsp. coarse salt
12 to 14 oz. onions (2 to 3 medium), diced
5 medium cloves garlic, very coarsely chopped (optional)
6 large eggs 1/8 tsp. freshly ground black pepper (optional)
1. In a 10-1/2-inch nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.
2. When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don’t crisp or brown. Alternately, you could lay out the slices on a baking sheet, brush them with olive oil and bake until they reach the desired color. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 min., transfer them with the skimmer to the sieve or lined plate.
3. Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned, 7 to 9 min. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it’s clean. Scrape out any stuck-on bits, if necessary.
4. In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes, and dredging each potato individually, so they dont clump together.
5. Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don’t stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 min. and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 min. You may need to nudge the tortilla loose with a knife or spatula.
6. Set a flat, rimless plate that’s at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet’s handle, invert the skillet so the tortilla lands on the plate (it should fall right out). Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 min.
7. Transfer the tortilla to a serving platter and let cool at least 10 min. Serve warm, at room temperature, or slightly cool. Cut into wedges or small squares, sticking a toothpick in each square if serving as an appetizer.