Tortilla de patatas - Spanish tortilla

I love tapas! Ever since we had dinner at a restaurant called Modesto in Sevilla, one year ago, I have been bitten by the tapas bug. I was lucky to meet great Spanish friends when I came to Paris, and as I speak some Spanish I was happy to practice. 

The first time I had tortilla it was at their place, there were many kinds of tortillas cut into squares and served as part of a tapas spread for a cocktail party. Then I knew that the tortilla is a staple recipe in many Spanish homes, actually it's a potato heaven for me, I love the potatoes sliced thin and it just blows my mind that so few ingredients can create such an explosive flavor. I love having it either for breakfast/brunch or cut into squares as an appetizer. 

Now, I always make it and the good thing is that it can be made ahead of time to allow the flavors to blend, it can be served hot or at room temperature. When I took the recipe, I was a little skeptical about the amount of olive oil used in a traditional tortilla but don't worry about this cause u will end up draining most of it. But you absolutely have to use that much oil to get the authentic thing. I think there is nothing it doesn't pair well with, so serve it with anything you want and you will be delighted!

Ingredients: 
6 eggs 
1½ lb (750 g) potatoes 
1 onion chopped 
1 1/4 cup olive oil 
salt

Wash, peel and cut the potatoes into very thin slices. In a skillet, heat the olive oil and add the sliced potatoes. Season with salt and cook over medium heat. After 5 mn, add the chopped onions and fry for at least 15 mn. Don't stir the potatoes so they don't break.
When the potatoes are cooked and lightly brown, remove the oil and let them drain.

In a bowl, beat the eggs, then season with salt and pepper.
Add the potatoes and onions. Mix gently.

Heat 2 teaspoons of olive oil in the same skillet.
Pour the eggs and the potatoes.
Keep stirring the skillet so that the potatoes won't stick.
Cook over medium heat. Once cooked, turn the omelet by using a plate. Cook for another 5 minutes.
At need, you can turn the tortilla another time so that the tortilla is perfectly cooked.

Tortilla de patatas - Tortilla espagnole

Ingrédients: 
6 oeufs 
750 g pommes de terre 
1 oignon haché 
25 cl d'huile d'olive 
sel

Lavez, épluchez et coupez les pommes de terre en rondelles très fines. Dans une poêle profonde, faites chauffer l'huile d'olive, y ajoutez les rondelles de pommes de terre. Salez et laissez cuire à feu moyennement doux. Au bout de 5 mn, ajoutez les oignons hachés et laissez frire au moins 15 mn. Ne remuez pas les pommes de terre de sorte de ne pas les écraser.
Lorsque les pommes de terre sont cuites et légèrement dorées, ôtez-les de l'huile et laissez-les égoutter.

Dans une jatte, battez les oeufs. Salez et poivrez.
Ajoutez les pommes de terre et les oignons égouttés. Mélangez doucement.

Faites chauffer 2 cuillères à café d'huile d'olive dans la même poêle.
Versez le mélange oeufs, pommes de terre.
Remuez la poêle d'avant en arrière pour éviter que le fond n'accroche.
Laissez cuire à feu moyennement doux. Une fois cuite, retournez l'omelette en vous servant d'un plat. Laissez à nouveau cuire 5 mn.
Au besoin, retournez-la dessus-dessous encore une fois pour parfaire la cuisson.