Tortilla de patatas is a Spanish tapas recipe that is almost as famous as the Spanish paella.
This version is the classic at its absolute simple best: eggs, onion, and poato.
There are, however, countless variations which are only limited by the imagination.The addition of vegetables (such as mushroom, red capsicums, beans), or protein (sausages, minced meat, shredded chicken, or even shellfish), or even cheese would all taste great (just not all together at once!).
I adapted the quantites of this recipe from Spain Recipes, although I have been making it for years.
2 medium-small potatoes
2 small onions, thinly sliced
1/4 cup milk
salt & pepper
Peel the potatoes, give them a rinse.
Cut the potatoes into rough cubes. Microwave them on medium-high for 5 minutes.
Heat 3 tablespoons of oil in a pan over medium heat.
Add the potatoes and saute for 10 to 15 minutes until golden.
Add the sliced onions and saute another 5 minutes until wilted.
Meanwhile, whisk the eggs with the milk; season with salt and pepper.
Pour the egg mixture over the potatoes and onions, cover with the pan lid, and let set for 7 to 10 minutes.
Set the oven on broil, and place the pan on the top shelf of the oven with the door cranked open until the top is golden and set.
Serve with a simple salad, or breakfast-style with sausage and toast.