Tortilla de Patatas

Ahh Thanksgiving… an entire day devoted to cooking, eating, and hanging out with friends and family. My sister and I spent a relaxing and mostly lazy Thanksgiving day cooking various things from my ever-growing collection of cookbooks: roast chicken with bread salad a la Zuni Cafe, Heidi’s always-awesome brussels sprouts (you will not want to eat them any other way after you try hers), a simple creamed spinach from Alice Waters, plus freshly baked French bread (courtesy of The Bread Bible), topped with tapenade and white bean-garlic spread. To round out this already giant meal (remember, we only had two people!), my sister made a cranberry-apple crisp. Oh and let’s not forget the big pitcher of sangria to quench our thirst. Cheers to another successful Thanksgiving!

Of course, now that the big dinner’s over and I’m hiding out at home to avoid scary Black Friday madness (have I told you that I find crazed shoppers really, really creepy?), I’m no longer thinking about Thanksgiving recipes. And thanks to some self-restraint on our part, I don’t even have to think much about using up leftovers and my stove can get some well-deserved rest today.

Although… there are a bunch of unused potatoes sitting in the fridge that’s just asking to be used in a Spanish tortilla. Well… I’m sure the stove won’t mind doing a little more work.

Recipe is adapted from 1080 Recipes, the giant tome on Spanish cooking. I added chipotle pepper for some heat and a handful of spinach for some color, but both of these can be omitted.

2-3 medium thin-skinned potatoes, halved lengthwise, then thinly sliced
1 clove of garlic
olive oil
handful of baby spinach leaves, washed (optional)
5 eggs
1/4 cup whole milk
1 chipotle pepper in adobo sauce, chopped finely (optional)

Preheat broiler.

In a oven-safe/cast-iron pan over medium-high heat, cook the potato slices in a few tbsp of oil until slightly browned and tender. Sprinkle a pinch of salt over the potatoes. Work in batches if necessary to allow the potato slices to sit in a single layer and have maximal contact with the pan – add more oil between batches if the pan looks dry. As the slices get cooked, transfer to a dish and set aside to cool.

In a large mixing bowl, beat eggs with milk and chipotle (if using) and another pinch of salt. Add cooked and cooled potato slices and stir to coat.

In the same cast-iron pan over medium heat, heat 2 tbsp of olive oil and gently saute the garlic until softened (don’t burn it!). If using spinach, add it and cook until just wilted. Pour in egg and potato mixture and tip the pan to spread around. Gently loosen the sides of the tortilla and shake the pan to let more raw egg run underneath. Season the top with a little more salt and freshly ground black pepper. (If you’re not squeamish about tasting raw egg, you can try a bit to figure out how much more salt is needed).

Peek under the tortilla to check the bottom. Once the bottom gets browned and the top is barely set, transfer to broiler to cook the top for a few more minutes. Once the top gets browned, remove from oven. Run a spatula or knife around the edge of the pan to loosen. Flip a large plate over the top of the pan and invert the whole thing, so that the spinach side is now on top.

Cut into wedges and serve warm.