Mark Bittman

Tortilla

Preparation info
  • Makes

    3 to 6

    servings
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Perhaps the most commonly seen tapa of all, this is a dish I have loved eating (and making) since I first visited Spain more than twenty years ago. Don’t be put off by the large quantity of olive oil; much of it will be poured off (and will have a lovely taste, so you can use it for sautéing; refrigerate in the meantime).

Ingredients

  • 1 cup extra virgin olive oil
  • 1¼ pounds (3 to 4 medium) waxy potatoes, peeled and thinly sliced

Method

  1. Put the oil in a large, nonstick, ovenproof skillet over medium heat. About 3 minutes later, add a slice of potato; if bubbles appear, the oil is ready. Add all of the potatoes and onion, along with some salt and pepper. Turn the potato mixture in the oil with a wooden spoon and adjust the heat so that the oil bubbles lazily.
  2. Cook, turning the potato mixture ge