The hard part, as one might expect when dealing with a national dish made by millions of cooks in Spain and abroad, is that there are many ideas about what a tortilla española should be. In both my travels and my recipe research, I've seen ones as thin as pancakes and others as thick as cheese wheels. I've seen some made with onions and some without.
I have a few things to say in defense of this. First, it's essential to bathe the potatoes and onions in ample oil so that everything tenderizes evenly and so that oil flavor can work its way into all of the vegetables. Second, you should feel free to use a less expensive olive oil here: Heating itof the pricier oils anyway. And third, you end up draining the cooked potatoes and onions, and the leftover oil is even more delicious than before; it can be used again in other dishes .
Once they're done, I drain the potatoes and onions through a mesh strainer, saving that oil for later use. When they're free of excess oil, I season the potatoes and onions well—a bland potato and egg dish will never be a good one.I give the eggs one final vigorous beating to froth them up, which helps create an airier tortilla later, and then mix the potato and egg in.
Exactly when you flip, and how many times you do it, is a matter of personal preference. If you want a runny center, you'll need to attempt a flip while the egg is still fairly loose in the center. If you want it well done, you can wait until the egg is more set. I try to take a middle road, with the center and top still slightly fluid, which should yield a custardy center when it's finished.
After you've successfully flipped it, add another tablespoon or two of reserved oil to the pan, then carefully slide the tortilla back into it. Use the spatula again to press in on the sides and reinforce that puck shape.
I'm getting just a little obsessed with this!
Yum, yum. When I make Tortilla Española then I always use onion, and I also prefer my centers custardy, but not runny.
We called it potato omelette when i was young. Still call it a potato omelette. Still good too.
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