Traditional Spanish Tortilla

We enjoyed a traditional Spanish Tortilla along with other regional specialties during our Spanish Wine Tasting on March 8, 2010. The recipe follows:

Traditional Spanish Tortilla

2 cups olive oil, plus 4 tsps

3 large potatoes, peeled and cut into 1/8-inch slices

1 large onion, sliced thinly

6 large eggs

1 tbsp minced fresh parsley

1 tsp fresh thyme

sea salt

1. Heat the 2 cups of olive oil in an 8-inch saute pan and add the potato slices one piece at a time to keep them from sticking, until the saute pan is full. Cook over medium-low heat and the potato slices will "boil" rather than fry. Occasionally turn the potatoes and lift them out of the oil when they are tender. Place them in a colander and sprinkle with salt. Continue with the potatoes and the onions, alternating the batches, until all of the potatoes and the onions are cooked and tender. Let cool slightly.

2. In a large bowl, beat the eggs lightly and season with salt. Add the parsley and thyme and mix. Add the potatoes and submerge them in the egg mixture. Let sit for 10 minutes.

3. Heat 3 tsps of the olive oil in a large skillet until very hot. Add the potato and egg mixture and spread it out quickly with the aid of a spatula. Lower the heat to medium and shake the pan often to prevent sticking. When the tortilla is browned, slide it onto a plate. Place another plate on top of it and flip (so uncooked side is face down). Heat remaining tsp of oil in the skillet and slide the tortilla back into the skillet. Cook on medium heat until brown underneath. Flip once or more until perfectly browned on both sides.

4. Transfer to a platter and cut into wedges. Can be refrigerated for up to three days.

* Recipe is adapted from La Cocina de Mamá by Penelope Casas.