So the concept that a tortilla could also be a thick potato omelette, took some getting used to. But that is the difference between a Spanish tortilla and a Mexican tortilla. The Spanish version is made by frying thinly sliced potatoes in extra virgin olive oil, then layering those slices in a pan (preferably a cast iron frying pan), covering with beaten eggs, and cooking until set. It’s perfect for a weeknight meal, and only requires a few ingredients which you likely have in your pantry. It’s good warm, room temperature, or cold, and makes for great leftovers. At this writing I’ve yet to visit Spain, but if you have, and you recall a favorite version of the Spanish tortilla, please let us know about it in the comments. For those of you for whom this concept is entirely new, I do encourage you to try this recipe, I think you’ll like it! This recipe is meant for a 9 inch diameter pan. If your pan is larger, add a couple eggs. If your pan is a full 12 inches, add 4 eggs, another potato and another green onion. Working in batches, fry until they are lightly browned, not crispy. When they are done, let the potatoes dry on a paper towel and salt them well. Keep frying until they are all cooked. Arrange the onions so they are evenly covering the bottom of the pan. Arrange the potatoes on top of the onions in a scalloped pattern. Let this cook until you see the edges of the tortilla begin to set, then put the pan under the broiler. Remove the pan and set it to cool for at least 5 minutes. (Be careful, the handle is hot! Drape with a potholder.)
