Makes 4-6 appetizer servings
Most tortillas in Spain (like Mario’s) are made with big cast iron skillets, and generate enough to feed a gas station clientele for days. The key to my recipe’s success though is to use a small (8-inch) non-stick skillet. Make sure before you start that you have a dinner plate or small cutting board to use when inverting the tortilla. If using a small cast iron skillet, you can skip the inversion and, instead, place the skillet under the broiler for a few minutes to cook the top.
1/4 cup olive oil
3/4 pounds yukon gold potatoes (about 1 large), peeled and sliced as thin as possible (1/8 inch)
1/2 small yellow onion, halved and thinly sliced
Green Herbs and Lemon Paprika Aioli for garnish (see recipe below)
1. Heat two tablespoons of olive oil in a small (8-inch) non-stick skillet over a medium flame. Add the potatoes and onions and toss to coat in the oil. Cook, redistributing with a flat faced plastic spatula, until tender, about 15 minutes, making sure to scrape up any bits that stick to the pan.
2. In a medium mixing bowl, beat the eggs. Add salt and pepper, and stir to combine.
3. Add the potatoes to the eggs and toss to coat. Carefully pour the potato-egg mixture back into the skillet, and shake the pan so the potatoes lie flat, using your spatula if necessary to help distribute. Place a lid large enough to cover the pan over the top (I use one from my Dutch oven). Cook covered until the egg is nearly set. Using your spatula, pull away one side of the tortilla and tilt the pan so that the remaining uncooked eggs seeps through and redistributes on the bottom and sides of the tortilla.
4. When the top is far less runny, use a large plate to invert the tortilla: place the plate, face-down, over the skillet, hold it with the palm of your hand, and flip the tortilla onto it. Place the pan back on the stove, and slide the tortilla back into it. Press down with your spatula to flatten it. (If you are using cast iron, you can skip the inversion and, instead, place the pan under the broiler until the top is cooked and beginning to brown.)
5. Cook on this side until the bottom is set, about 2 minutes. Slide the tortilla onto a clean plate or platter, and allow to rest for at least 10 minutes (or up to 1 day) before slicing into it. Cut the tortilla into wedges and serve with Lemon Paprika Aioli and green herbs for garnish.
Lemon Paprika Aioli
Makes about 1/2 cup
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 tsp lemon zest
1 garlic clove, minced
1 teaspoon hot smoked paprika
1/4 teaspoon salt
dash cayenne pepper
1. Combine all ingredients in a small food processor, or whisk together by hand. Store in an airtight container in the fridge for up to 2 weeks.