This is one of those classic Spanish “tapas” that I think makes a great back-to-school lunch box addition! It’s wonderful served cold or at room temperature and it stands on its own–no need for bread–just serve it as a wedge so your little one can bite right into it–he or she will LOVE it! I have kept it very simple here–just sautéed potato slices and eggs, seasoned with a little onion powder and salt and there you have it! It keeps well in the fridge so you can make it ahead on the week-end.
P.S. Watch my cooking class video on how to make my Potato Tortilla…it’s quite suspenseful!
- 1 russet potato rinsed, peeled and sliced
- 1 Tbsp expeller pressed canola oil
- 1/4 tsp salt 1/8 + 1/8
- 1/4 tsp onion powder
- 3 eggs beaten
- Place a medium non-stick skillet (no more than 5") on high heat on the stove.
- When hot, add the oil, then place the potato slices in one layer, as best you can, add a pinch of salt (1/8 tsp), stir to coat with the oil and cook for 10 minutes, uncovered.
- Stir again to make sure all the potato slices become golden, cover with a lid, lower the heat and continue cooking for another 10-12 minutes, until the potatoes are tender but not completely cooked through.
- In a small bowl, whisk the eggs, remaining salt and onion powder with a fork, and pour over the potatoes.
- Continue to cook, uncovered for another 5 minutes until the eggs start to set around the edges (the very middle will still be a little runny--that's OK-although not too runny otherwise it will be a disaster when you turn it over!-see STEP 1 in photo below).
- Use a rubber spatula to lift the edges all around to make sure it is ready for the next step.
- Place a big plate upside down over the skillet (STEP 2 photo below), and turn it over (STEP 3 photo below) so that the tortilla is now on your plate.
- Slide the tortilla back onto the heated skillet so that the uncooked side is now down (STEP 4 photo below) and continue cooking for another 5 minutes.
- Turn off the stove, slide the tortilla onto a clean plate and slice.