Tortilla de patatas a la española
From The Book of Tapas By Simone and Inés Ortega (2010, Phaidon Press)
2 generous cups olive oil
2 ¼ lb potatoes, halved lengthwise and thinly sliced
2 tablespoons olive oil
1 quantity mayonnaise (see below for recipe) to serve (optional)
Heat the olive oil in an 11-inch skillet or frying pan over medium heat. Add the potato slices and cook, stirring occasionally, until softened and lightly browned. Season with salt, remove from the skillet and drain well. Beat the eggs vigorously with a pinch of salt in a large bowl for 1 minute. Add the potato slices and stir with a fork. Heat 2 tablespoons olive oil in the skillet over high heat. Tip in the egg mixture and cook, gently shaking the skillet occasionally, until the underside is set and lightly browned. Invert the tortilla onto the lid of a pan or a plat, then gently slide it back into the skillet, cooked side up. Cook, shaking the skillet occasionally, until the underside is set and golden brown. Serve immediately, with mayonnaise poured over it or offered separately.
1 egg yolk, at room temperature
1 tablespoon white-wine vinegar or lemon juice, strained
1 generous cup sunflower oil
Put the egg yolk in a bowl with 1 ½ teaspoons of the vinegar or lemon juice and a small pinch of salt. Stir lightly with a whisk or fork and then gradually whisk in the oil, 1-2 teaspoons at a time, until about a quarter has been added. Whisk in the remaining oil in a slow, steady stream. Add the remaining vinegar or lemon juice, then taste and adjust the seasoning. It is a good idea to make the mayonnaise in a cool place and store it in the refrigerator.
(* Recipe from 'The Book of Tapas' courtesy of Phaidon Press, Photograph by Mauricio Salinas)