Test kitchen recipe: Tortilla de Patata

By Susan Selasky

Detroit Free Press

Tortilla de Patata recipe is a Spanish omelet made with potatoes.

TORTILLA DE PATATA

Serves: 8

Oil for frying

4 Idaho potatoes, peeled

11/2 pounds Spanish onions, peeled, diced

10 eggs

Salt and pepper to taste

2 tablespoons vegetable oil, divided

Aioli (see note)

You will need two (10-inch) nonstick skillets for this recipe. In a pot, heat about 3 inches of vegetable oil.

Slice potatoes thinly on a mandolin, pat dry. Working in batches, deep-fry the potato slices until slightly crispy. Set aside.

In a separate large skillet, heat a few tablespoons of oil. Add the onions and cook until caramelized, about 15 minutes. Remove from the skillet and cool.

In a large bowl, whisk together the eggs with onions, season well with salt and pepper. Fold in the crispy potatoes.

Coat one nonstick skillet with 1 tablespoon oil, and heat over medium-high heat. Pour in egg mixture. Keep pushing down the sides with a spatula, and cook until the bottom is starting to brown. Start a second skillet set over medium-high heat and coat it with the remaining 1 tablespoon oil. Then, in one quick motion, flip the tortilla to the second pan. (If you do this over a plate, anything you lose can be added back to the pan).

Cook until the bottom is just browned, still pushing down the sides with a spatula if need be. Wipe out the first pan, and get it oiled and warmed up again. Flip the tortilla once more and let cook until not quite set in the middle. Remove from the heat and let cool to room temp. The tortilla should still ooze a bit in the middle when sliced. Serve with toast and aioli.

Cook’s note: To make an aioli, place 1 large egg yolk in a bowl set over simmering water. Whisk in 1 small minced clove of garlic and a few pinches of salt and pepper. Continue simmering until the mixture begins to thicken. Drizzling in a neutral oil a teaspoon at a time until the mixture emulsifies and thickens without scrambling the egg.