Spanish Tortilla

 You know those days when you come home late. You didn't mean to get home late but it just happened. Everyone you know has already had dinner and you just don't feel like ordering take out. Again. 

You open your fridge and you say, "There is like nothing edible in here."

You go to your pantry and there is only a half a bag of potatoes. And a can of black beans. The feeling a despair and hunger take over you. 

But wait...you still have a couple eggs left and you have potatoes. Oh, now you have something happening...

 If you have eggs and you have potatoes...you have a meal. But what can you make? Why you can make Spanish Tortilla...but what is that?

Spanish Tortilla is simply a Spanish egg and potato omelet. It is filling and just takes a little bit of time but so much better than getting vegetable fried rice again. 

You can add onions to this tortilla and even some roasted red peppers. But don't go too overboard with add-ons. You want it to be simple and not loaded down. Believe me the potatoes are filling enough. 

Spanish Tortilla 
5 medium potatoes, peeled and cut into 1/4" pieces
6 eggs
2 cups olive oil, for frying
salt & white pepper

In a large pot, heat olive oil over medium heat until the oil reaches about 315 degrees. Add the potatoes and fry until very soft but not browned. If your oil is too hot the potatoes will brown on the outside and not cook evenly.

Remove the potatoes from the oil with a slotted spoon and place in a colander to cool. Sprinkle a little bit of salt over the potatoes.

Break eggs into a large bowl and beat with a fork or whisk until just combined. Do not over beat your eggs. Now add a little bit of white pepper to the egg mixture and fold in your potatoes.

Heat a medium-sized skillet (10 inch will work) over medium heat. Add 2 Tbls of olive oil to the pan. Now add your potato mixture to the pan. Using a rubber spatula, stir the potatoes around to get some nice soft peaks in the egg. Once the egg is set but still a little runny on top but the bottom of the tortilla is nice and brown.

Take a large pan lid or flat plate and place over the skillet. Flip the pan upside-down onto the plate and then carefully slide the tortilla back into the pan. Cook until nice and browned, about 3 minutes more.

Slide the tortilla out of the pan onto a plate or a cutting board to cool. Slice and serve at room temperature.