Well, kind of. Because I was lazy and not in the mood to, well, F#$% something up, I didn’t invert the thing on a plate and return it to the pan. I instead finished it in the oven, just like I would a frittata. No one knew the difference, and it was The Bomb (I just went there) either way.
Serves 4 (goes especially well after a citrus and avocado salad)
1 cup olive oil
2 russet potatoes
3 tbsp unsalted butter
1 small onion, medium dice
Salt and pepper
1 large garlic clove, minced
1. Preheat the broiler.
2. Heat the olive oil in a pot over medium-low heat.
3. Peel and slice the potatoes 1/4-inch thick and add them to the pot of oil.
4. Cook the potatoes gently until lightly browned and cooked through, about 20 minutes.
5. In a medium pan over medium-high heat, melt the butter and add the onion, stirring occasionally and taking care not to develop too much color. Season with salt and pepper and cook for about 5 minutes, or until translucent.
6. While the onions are cooking, whisk the eggs with salt and pepper.
7. Add the garlic to the onion and cook, stirring frequently, for about 1 minute.
8. Remove the potatoes from the pot with a slotted spoon, draining off the oil, and add to the onion garlic mixture. Season with salt and pepper.
9. Pour the eggs over the potatoes and let them cook for about a minute without stirring.
10. Then, stir the mixture, folding the bottom, cooked part on top of the raw part.
11. Continue to stir this way until the mixture appears to be setting. The idea is to stir it frequently enough to promote even cooking, but not to over-stir (we’re not looking for an egg scramble–we want the mixture to stay together).
12. Finish cooking the top of the tortilla espanola in the broiler.
13. Remove, allow to sit for 5 minutes, and cut into slices.