Spanish tortilla, aka food without cheese

Because I had a grotesque and horrible cold last week (well, I don’t know when I’m going to post this… so let’s just say sometime in the recent past), I needed a dinner recipe for the week that involved no cheese. This was very tragic for me. My first thought was something Asian, but ultimately I chose a Spanish tortilla, and then went to Smitten Kitchen’s recipe. (I was sick and in no mood for doing any further research.)

I first spent ninety-seven years slicing three enormous Yukon Gold potatoes (or U.K. Gold, if you are my supermarket and speak imperfect English) and one small onion. I can thereby attest that you should not make this on a weeknight unless you have a mandoline, which I do not. I am, however, an exemplary slicer. But it still took forever.

I cooked the potatoes and onion in a terrifying amount of oil

(most of it gets discarded later, though; so I now have a totally solidified Grey Poupon jar of potato-y, onion-y olive oil in my fridge) for about ten minutes; I should have done slightly less, since the pan I was using was far too big and thus most of the potatoes were in direct contact with the heat source. (SK tells us to use a nine-inch skillet, but I only have one skillet and it is enormous; I didn’t want to risk using a frying pan and having an eggsplosion. This seems like the sort of thing that would happen to me.)

I drained the oil using a colander over a bowl, added s&p, and let them cool a bit while I beat my seven eggs (!!!!). I added s&p and then poured in the potato/onion mixture. They mingled for ten minutes while I did my Russian homework. Я учу русский язык.

I added some oil back into the skillet, then added the egg mixture; I cooked for a bit, trying to let the egg run around the sides as she said, but the pan was so oily that the entire tortilla kept moving whenever I tried to do this.

Once the top was mostly solidified (I’m sorry but I don’t even remotely remember how long this was… five, ten minutes??), I spatula-ed it onto a dinner plate. That part wasn’t too hard—it came right out.

Then I turned the skillet over the plate.

Then I went, what in God’s name do I do now.

I think I just sort of stuck my oven mitt–encased hand under the plate, and then, with my other oven mitt–encased hand on the skillet’s bottom, flipped it over. It was actually not as hard as it sounds, but it was anxiety-provoking.

I put the skillet back over the flame, and learned that the bottom of my tortilla was way too dark. I either overcooked it or had it over too high a flame. (I think the latter; I am overall satisfied with the amount of cooking.)

Then it was done shortly thereafter.

I didn’t think it would be that exciting-tasting, but it was REALLY GOOD. It was like… potato omelette… but in cake form… and it was weirdly addictive and I couldn’t stop eating it. That said, I can’t really imagine ever doing this again, but it was a good experience. And yummy.

I ate it with arugula-and-cherry-tomato salad.

 

Recipe from Smitten Kitchen; not adapted, so just look at it on her site.