Chances are if you've been to Spain, you've probably had a version of this. Also known as tortilla de patatas (to distinguish it from the tortilla francesa, which does not contain potatoes), this culinary creation is as versatile as it is ubiquitous in the Iberian peninsula. That's right, even the Portuguese eat this, and you should too.
While the dish's origins are enigmatic (possibly springing up during the Carlist Wars, of which there are three), the recipe is straightforward and easy to follow. A common English translation for tortilla española is Spanish omelet, and much like omelets, you can throw a lot of extra stuff in there if you so choose. Caramelized onions, jalapeños, sausage, or diced jamón are all excellent options.
Additionally, part of the charm of this simple Spanish staple is its versatility. It can be served hot or cold; as a side dish during dinner, a tapa, and even for breakfast.
The recipe I give here makes a relatively small tortilla, and works well in a pan with an 8 inch diameter. If you make this in a 12 inch pan and don't deviate from the recipe at all, just know your tortilla is going to be on the skinny side, and you'll need to adjust the cooking times accordingly.
This dish is so easy to make that not living in Spain is an awfully poor excuse not to enjoy it. So get cooking and buen provecho!
Ingredients:
1 large Russet potato
4 eggs, beaten
2/3 C olive oil (don't freak out, you won't actually use all of that)
1 T extra fat (lard, olive oil, butter, duck fat all work)
~2 t salt, split between the potatoes and egg mixture
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