2 Tbsp. olive oil
2 medium or 1 large potato, peeled and cut in 1/4" cubes OR 1(ish) cups leftover french fries, chopped.
4 eggs
salt and pepper to taste
Heat olive oil in small skillet (nonstick is best, FYI) over medium-high heat. Put potatoes in skillet - if using fresh potatoes, fry until soft and cooked through (maybe 10-15 minutes), stirring often. If using leftover fries, fry until heated and crispy (3-4 minutes?).
While potatoes are cooking, beat eggs in a medium-sized bowl. Add salt and pepper to taste.
Remove potatoes from heat and put in bowl with eggs. Mix well. Mixture should be thick.
Reheat pan, adding more oil if necessary (oil should cover the bottom of the pan but you don't need too much).
Pour egg-potato mixture into skillet and cook for 8-10 minutes or until edges are set and the middle isn't as runny. You can lift up one edge to look at the bottom - if it's brown, you're doing good.
If it's still runny, let it set for a few more minutes.
Now for the fun part: Get a plate ready. Slide the tortilla onto the plate, turn the skillet upside down over the plate, and then flip the tortilla back onto the skillet. Put it back on the stove and cook for 5-8 minutes more or until the bottom is browned. Remove from heat, cut into wedges and serve for any meal (can be eaten straight up or in a sandwich ... er ... bocadillo ... that is a tasty way to eat any leftovers). Tada. Spanish tortilla.
4 eggs
salt and pepper to taste
Heat olive oil in small skillet (nonstick is best, FYI) over medium-high heat. Put potatoes in skillet - if using fresh potatoes, fry until soft and cooked through (maybe 10-15 minutes), stirring often. If using leftover fries, fry until heated and crispy (3-4 minutes?).
While potatoes are cooking, beat eggs in a medium-sized bowl. Add salt and pepper to taste.
Remove potatoes from heat and put in bowl with eggs. Mix well. Mixture should be thick.
Reheat pan, adding more oil if necessary (oil should cover the bottom of the pan but you don't need too much).
Pour egg-potato mixture into skillet and cook for 8-10 minutes or until edges are set and the middle isn't as runny. You can lift up one edge to look at the bottom - if it's brown, you're doing good.
If it's still runny, let it set for a few more minutes. Now for the fun part: Get a plate ready. Slide the tortilla onto the plate, turn the skillet upside down over the plate, and then flip the tortilla back onto the skillet. Put it back on the stove and cook for 5-8 minutes more or until the bottom is browned. Remove from heat, cut into wedges and serve for any meal (can be eaten straight up or in a sandwich ... er ... bocadillo ... that is a tasty way to eat any leftovers). Tada. Spanish tortilla.
I've also added black beans, parmesan cheese, spinach, garlic, and onion (not all at once though) ... just mix in whatever you want to when you add the potatoes to the eggs. I have big news. BIG news. My most favorite girl cousin on my mom's side is going to Spain. And I get to go with her. Olé. I may have cried a little bit when I heard the news. Just a bit. We're going to Paris too. Oui. More soon. On a "Cinco de Mayo" note ... I heard a radio announcer say "pick-oh day gal-oh" instead of "pico de gallo," and it hurt. It hurt real bad. If you're going to say it on air shouldn't you know? I mean, really.
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