A Picture of Spain

Tortilla Española is a well-known dish in Spanish speaking countries.  This recipe was invented during the siege of Bilbao by Carlist general Tomás de Zumalacárregui because the Carlist Army needed an easy, fast, and nutritious meal to satisfy hunger.  My father, who learned it from his father, makes it often.  I want to make this dish for my kids and continue our Spanish legacy in our family. 

            Making a Tortilla Española is easy.  The ingredients are six peeled potatoes (sliced thinly and uniformly), half an onion, three cloves of garlic (minced), two cups of oil, and five eggs.  First, heat two cups of olive oil in a deep skillet or pot.  Sauté the onions and garlic in the oil, and when they start browning, add the potatoes.  Cook at low temperature until the potatoes are soft when pierced with a fork.  Strain the oil out of the cooked onions, garlic, and potatoes and place mixture in a bowl.  Beat five eggs in separate bowl and combine the potato mixture.  Coat a frying pan with olive oil.  Cook the egg and potato mixture in a frying pan over low heat with the lid on.  Use a spatula to make sure the eggs do not stick to the sides of the pan.  When one side is fully cooked, get a plate, flip the tortilla over the sink to catch any dripping oil and slide it back into the pan to cooking until set.  Let cool and serve.  Serves six.