ask and you shall receive...

I found this online that looks exactly like what I am talking about :)
Let me know if you make it and how it works out :) Happy tortilla..highly recommended with a glass of sweet vermouth.
A Recipe for Spanish Tortilla
by Santiago G.H. (santigh@correo.uniovi.es)


A few facts about tortilla to start:

- There aren't two tortillas that taste the same.
- Two people with the same ingredients do different tortillas
- Tortilla is best if you don't expect it
- Tortilla is best if you did it yesterday
- Tortilla is best as a midday plate and not as a main dish. I don’t know if this makes sense out of Spain.
- Tortilla can be a dream or a horrible dish.
- The key is in the inside. I prefer them in the liquid side :-)
- The person that makes a tortilla could be called "tortillera" but you don't want to ask for the "tortillera"
while in Spain, even if you just want to thank her for the tortilla.

Some of this facts lead me to a disclaimer:
This is not but the way I make tortilla. I do not claim this recipe as mine in the sense that I learnt from my
mother, and she learnt from her mother, and so on. Also, I don’t claim this as the only way to make a
tortilla.


Ingredients (4 serves):

4 medium sized potatoes of a good variety for frying.
4 eggs, preferably if they are from free grain-fed hens
half an onion (medium size), finely chopped
ExtraVirgin Olive Oil (EVOO) of a soft variety such as
Hojiblanca
salt (about a teaspoon, but it would depend on your
taste and the amount of onion you use)



1. Preparing your ingredients
Peel the potatoes, wash and dry with a cloth.
Cut them in halves through the long axis
Cut them in slices, about 2mm thick
Put in a bowl, add the chopped onion and salt, stir.

2. The first Frying
Fry them in EVOO in a pan, with not much oil. If you
put a lot of oil you'd get crusty french fries and you
want them to be soft and tender, so you have to be
very careful with the oil temperature and the amount
of oil. I usually set my vitro ceramic at about 6/12. It
is quite possible that they get stuck amongst them.
After all, they don't have so much space in the pan.
Cook for about 15-20 minutes, depending on the
variety of the potato.

3. The Mixing


Put the eggs on a bowl and give them a few strokes with a fork. A key for
success is not to get them perfectly beaten.
Take the potatoes out of the pan, trying to avoid an EVOO excess. I usually put
them directly in the bowl with the eggs.
Let the potatoes rest with the eggs for a while, perhaps 5 minutes will do. This
way, fried potatoes will absorb part of the lightly beaten eggs, making it even
more yummy.

4. The Shaping (or Second Frying)


Now put a small pan (smaller than the one you used for frying the
potatoes) and a very small amount of EVOO. Let it gain temperature, drop
the mix from the bowl and stir a bit.
Now let it sit for a while, because you want the external part to fry while
the internal remains tender and wet.
As soon as you feel you can put it upside down... do it.
I usually turn it with a plastic apparel I bought specially for that matter,
sort of a plate with a handle in the center, but you could do it with a plate
and a bit of training.
Also, I usually turn it about 4 times.



5. Tortilla Española as a result