serves 6 as a main course, more as a small plate
1 ½ lb red bliss potatoes, sliced thinly with the skins on
1 medium sized onion, cut into thin crescents
A handful of parsley, chopped
1 lemon, juiced
7 eggs, beaten
additional optional ingredients – 1 jar Spanish piquillo peppers (sliced), Spanish chorizo, a pinch of saffron, tomatoes, etc
Thinly slice the potatoes with a knife or with the slicer of your food processor or kitchen grater. Par-boil the potatoes until just al dente, in salted water, (this means bring them up to a boil, and cook for only a minute. This makes the cooking of the tortilla faster and easier). Drain them in plenty of cold water to stop the cooking process. Thinly slice a sweet yellow onion into crescents. Sauté the onion in about a quarter cup of olive oil (trust us, your tortilla will be yummy this way) over a medium heat until they begin to turn translucent. Add the potatoes and stir.
For a delicious Tortilla de Bacalao, evenly distribute slivers of uncooked cod over the top. (You can also use salt cod that you have soaked and flaked). Or what about slivers of roasted red and yellow peppers? Tomatoes? Saffron threads? Yum! But as you tasted in class, even the plain tortilla is just delicious.
Crack and beat the eggs, add a very generous pinch of salt, a handful of parsley if you like something green, and a squeeze of lemon for lift. Add to the potatoes and onions in the pan, making sure the egg is well-distributed over and in between the potatoes. If you need more egg, add some! Transfer the pan to a 350° oven until fully set. Wait until it cools to room temp before attempting to flip it and cut it. Also, please serve at room temperature! If you have made it the day in advance and have stored it in the fridge, then let it sit out for a while before serving! (Cold tortilla = yucky!)