This recipe is very sentimental to me. It was taught to me by my Spanish host-mother Amparo when I lived in Cádiz, Spain. Typically it was served as a main course at dinner, although sometimes it would be packed for lunch (when you would eat it cold and it was just as good). In Spanish, the word tortilla does not exclusively refer to what we typically think of as the corn or flour wrap that tacos are contained in. Tortilla simply means food that is flat and round. Tortilla española is a flat egg and potato dish, about an inch thick. The best recipes have the fewest ingredients. This one has only 4:
Good Olive Oil
Eggs (3-4 per tortilla)
Peel potatoes. Halve them lengthwise. Slice very thin- about 1/4" or less. A very good knife works best for this: Wusthof Classic Ikon Santoku. Heat 1/4" to 1/2" olive oil med-high in 8-Inch Omelet Pan for each tortilla. When hot, layer in potato slices 2-3 layers deep. Cook on med-high heat until slightly brown. Turn once. Lower heat to med-low and pour 3-4 beaten eggs over potatoes in each pan until coated. Be sure to pour egg slowly and evenly. Add a sprinkle of salt. When the first side is done- it will begin to brown slightly and sides will curl- flip tortilla.
Flipping is the most difficult part. Amparo would always use a pan lid. I usually use a plate and cover the pan while holding it over the sink (some oil will run out). Move the tortilla from the plate or lid back into the pan to cook the other side. Once both sides are done, serve.
Amparo would often serve with a side of fresh tomato slices. Her tortilla was always the best out of all the local women. I hope by sharing her recipe I can do her justice. She was a wonderful woman who always longed to travel as her host students did. In a way she did travel, by absorbing as many details of each students life and home country as she could.