To use all your potatoes, consider making tortilla española!
This very simple recipe is a favorite in Spain. Serve it with a crusty bread and a salad or any side dish of your choosing!
Photo credit: Smitten Kitchen
Ingredients
1 1/4 to 1 1/2 pounds potatoes, peeled
1 small onion1 cup olive oil6 extra-large or 7 large eggs
Salt and pepper
Recipe
Slice potatoes and onions very thin, either by hand or with a mandoline
Heat oil in a skillet until it is very hot (about 3 minutes); add potatoes and onions and cook over medium-low for about 15 minutes or until potatoes are tender, but not falling apart
Drain potatoes and onions in a colander, saving the oil in a bowl underneath.
Season with salt and pepperBeat eggs in a separate bowl; add a few pinches of salt and pepper.
Add the potatoes and onions to the eggs. If you have 10 minutes, let the mixture soak.
Add 2 tablespoons of the oil back to the skillet over medium-high.
Pour the egg/potato/onion mixture into the pan and reduce heat to medium-low.
Mix everything around for a minute or so and then let the tortilla cook until the bottom is golden and the top is wet, but not runny
Now it's time to flip! Take a dinner plate or a cutting board, put it on top of the skillet, and invert. Using a spatula, gently nudge the tortilla back into the pan with the previously cooked side up.Cook the tortilla for another 3 minutes. Remove from the skillet and serve!
Full recipe from Smitten Kitchen: https://smittenkitchen.com/2007/09/tortilla-de-patatas
