I made this for a big group of ladies who graced me with their presence for book club last month. I am always so worried about what to cook for a big group of meat eaters, other veggies, and people with food allergies.
This is a dish I had all the time during my study aboard time in Spain and I’ve really come to love it. Which my mother will never, never believe – I used to be the kid who did not eat eggs and would only eat a potato if it had been french- or deep-fried. My senora always fried the potatoes first but I’ve started steaming them first to cut down on the fat. We had it warm at supper time and cold in the morning. At restaurants in Madrid, it was always served room temperature, which makes me feel better about giving it to M for his lunch.
Makes 12 servings
6-7 medium sized russet potatoes, diced into 1 in cube
6 eggs, lightly whipped together
2 tbsp olive oil
1 medium yellow onion, chopped
salt and pepper to taste
Steam the potatoes until tender, between 8 and 12 minutes. Meanwhile, heat 1 tbsp oil in a deep dutch oven. Add the onions and a generous pinch of salt. Cook for about five minutes until softened. Add potatoes to the pan and toss together.
Slowly add potato and onion mixture to eggs and return pan to heat. Add egg, potato and onion mixture to pan. Give it a shake and let cook until bottom is set. Turn heat to low, cover and cook for 15 minutes. Check to make sure the egg is cooked all the way through (I usually have to go towards 20 minutes).
Preheat broiler. When tortilla is cooked thru, remove lid and broil until top is browned and crispy, about 3 minutes.