Do you ever crave something simple? Something you can make with common kitchen staples…or make to use up the five-pound bag of red potatoes you bought pretty much because it was on sale?
Then this dish, my friends, is for you. Red potatoes are lower oxalate than many other kinds of potatoes. You can very easily cut the recipe in half, but it does refrigerate well and keeps for a few days. This recipe makes four servings. If you are having guests over for brunch, it would be the perfect thing to whip up (especially if everyone is sick of Thanksgiving leftovers).
1/4 cup plus 2 tablespoons extra-virgin olive oil
About 4 small red potatoes, sliced 1/8 inch thick
1 onion, thinly sliced
Salt and white pepper (garlic powder is a nice addition)
8 large eggs
Suggested garnish: freshly cut chives
Preheat the broiler to high. Heat 1/4 cup of the olive oil in a cast-iron skillet or non-stick pan. Add the potato and onion slices, season with salt and white pepper, and cook over moderate heat, stirring often, until the potatoes and onion are soft but not browned. This could take 10 minutes or a bit longer.
In a large bowl, lightly beat the eggs and season with salt and white pepper. Scrape the potato mixture into the bowl and mix gently with the eggs.
Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the mixture of eggs, potatoes and onions, spreading it out in an even layer. Cover and cook over low heat until the egg is set around the edges, about 10-15 minutes. Transfer the skillet to the broiler and broil for 1-2 minutes, until the top is just beginning to brown.
Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.
Adapted from http://www.runnerskitchen.com/tag/tortilla-espanola/