Tortilla española


3 medium potatoes (500 gms/18 oz)
1 onion, diced (200 gms/7 oz)
½ cup extra virgin olive oil
¾ tsp salt
¼ tsp black pepper
½ tsp minced garlic
5 eggs
¼ cup milk


Wash and peel potatoes. Thinly slice using a grater, mandolin or knife.
(I used a food processor with a slicing blade)
Place the sliced potatoes in water to wash off the starch
Using a colander, drain the water from the potatoes and set potatoes aside
Heat oil on medium high in a non-stick frying pan.
(I am cooking on a Kitchenaid induction range with the burner at 7 out of 9)

Test for proper temperature by adding a piece of onion in the heated oil.
If it sizzles, add the remaining onions, stirring continually until the onion is lightly caramelized
Add potatoes, continuing to jiggle the frying pan and stirring the mixture while it cooks

Crack the eggs in a medium sized bowl with salt, pepper and minced garlic.
Add milk and whisk to combine.
Potatoes should begin browning.
Turn every few seconds.

Dump the onion/potato mixture into the bowl with the beaten eggs
Stir well, coating the potatoes and onions with beaten eggs
Pour egg, potato and onion mixture back into the frying pan.
Cook on a medium heat.
(On my range, I lowered the heat from 7 to 5)

Make sure that eggs are not sticking by shaking the pan.
Once the eggs have almost set, flip the mixture.
To avoid scorching, it is better to flip the mixture early and then flip it again later.

Cook's Note: I placed a 16" pizza pan on top of the frying pan when flipping the tortilla.
It was more forgiving than using a standard dinner plate.
When done cooking, slide the tortilla onto a plate and allow to cool.
Serve on the plate.

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