food matters / 31 Classic Spanish Tortilla Adapted from The Basque Book (Raij, Montero & Marx) Serves 4–6 • Prep: 20 min • Cook: 40–50 min • Rest: 1 hour Ingredients 4–5 medium russet potatoes, (about 4 cups sliced) 1 medium Spanish onion, thinly sliced 1 cup canola oil ½ cup extra virgin olive oil (plus more as needed to cover) 8 large eggs 1 teaspoon Kosher salt or flaked sea salt Directions 1. Peel 4 potatoes, rinse under cool water and cut lengthwise into quar ters. Slice quarters crosswise into ⅛-inch-thick pieces. You should have 4 cups of potato slices. If short, slice the fifth potato. 2. In a large 9- to 10-inch skillet, combine potato slices, sliced onion and a sprinkle of salt. Add canola oil and olive oil, enough to cover vegetables, adding more oil if needed. Cook over low heat uncovered for 30 to 40 minutes, until vegetables are completely tender but not browned. 3. Remove from heat and drain vegetables through a colander set over a bowl, reserving the oil for future use. Set the strained vegetables aside. 4. In a large bowl, beat eggs well with 1 teaspoon salt. Fold the drained potato-and-onion mixture into the eggs until fully combined. 5. Reheat the skillet over high heat, adding 2–3 tablespoons of reserved oil. When oil is just beginning to smoke, swirl it up the sides of the pan to coat well. 6. Pour the egg-and-potato mixture into the skillet. Using a spatula, stir mixture vigorously, about three times, then let it settle. The goal is to heat the interior without fully setting it. Use the spatula around the edges to shape the tortilla and prevent sticking. 7. When the eggs just begin to set at the edges (about 1 minute), reduce heat to medium-low and cook for 1 more min ute. The surface should still look slightly wet. 8. Invert a large flat plate over the pan. In one mo tion, flip the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down. Use the spatula to tuck and shape edges. 9. Continue cooking over medium-low heat for 1 to 2 minutes more, until the tortilla is just set to your preferred doneness, custardy inside or cooked through. 10. Slide onto a serving plate. Allow the tortilla to rest at room tempera ture for at least 1 hour before slicing. Cut into wedges or bite-sized squares. Variations • Fold any additions into the egg mixture along with the cooked po tatoes and onion such as: fresh peas, sautéed sliced asparagus, zucchini or wild mushrooms, roasted cherry tomatoes, caramelized leeks or a scattering of crispy chorizo or bacon. • Serve the tortilla with a sauce, typi cally a warm sweet pepper sauce (salsa de pimientos) or romesco. morrowpreschool Schedule a tour! Schedule a tour! Schedule a tour! REGISTER HERE FOR THE 2026- 2027 SCHOOL YEAR! Our experienced teachers and play-based program offers children the opportunity to learn and grow in a safe, nurturing environment. Why us? morrowpreschool.org 973-763-5460 Fournier flips the tortilla onto a plate before sliding it back into the pan. After sliding the tortilla into the pan, use a spatula to tuck and shape edges.
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