Mini Spanish Tortilla (Tortilla Española)

Mini Spanish Tortilla (Tortilla Española)
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Spanish Tortilla (Tortilla Española) is a deceptively simple potato and egg dish. This is a mini version of the rich and creamy dish eaten any time of day.
Servings
2
servings
Ingredients
  • 1 large potato russet or yukon gold
  • 1/2 medium onion
  • 3/4 cup olive oil, extra virgin
  • salt and pepper to taste
  • 2 jumbo eggs
Directions
  1. 1. Peel and Wash the Potatoes. Slice into 1/8 in inch to 1/4 inch pieces, approximately the size of a quarter.
  2. 2. Thinly slice the onion in to approximately the same size.
  3. 3. Heat the oil in a frying pan. Lightly salt the potatoes and onion, then add them to the oil. Cook at a gentle boil, turning them occasionally. The goal is to cook the potatoes until they are soft and fork tender. Do not brown.
  4. 4. Once the potatoes are tender, drain them in a colander over a dish to collect the olive oil. Set aside and allow to cool for about 5 minutes.
  5. 5. Crack the eggs into a bowl and lightly season with salt. Beat until they are slightly frothy.
  6. 6. Add 2 teaspoons of the reserved olive oil to a small frying pan (5 1/2 inches by 1 inch deep) over medium heat. Make sure that the pan is coated on all sides.
  7. 7. Combine the potato mixture and eggs together. Then place 1/2 into the pan. The pan should be almost full. Gently press the potatoes to make sure they are evenly distributed in the pan.
  8. 8. Allow the tortilla mixture to cook for about 3 minutes. During cooking, use a rubber spatula to gently press the sides of the tortilla inward as it cooks, which will result in a disc shaped tortilla.
  9. 9. Once the bottom of the tortilla begins to brown slightly and the top is running but just beginning to set, prepare to turn the tortilla. Place a flat plate on top of the pan, and quickly invert the pan into the plate. Then gently slide the tortilla back into the pan.
  10. 10 .Cook for another 2 - 3 minutes, until the bottom begins to lightly brown. The remove the tortilla and allow to cool for 5 minutes.
  11. 11. Repeat with the remaining potato mixture for a second mini tortilla
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