They're not as fluffy as an omelet, nor as dense as a frittata, and they're nothing like the tortillas you'll find this side of the Atlantic. But these potato and egg cakes are scrumptious, and you can add any fillings or flavors your heart desires. No wonder Spain is in love with them!
Heat 3 tablespoons oil over medium heat in an 8-inch skillet. Add potatoes, salt and pepper and cook until tender, about 15 minutes. Remove potatoes from skillet, drain on paper towels, and then stir them together with the eggs in a large bowl. (If adding any extra fillings, cook them until tender then remove from skillet, drain on paper towels and add to egg and potato mixture.)
Leave about 2 tablespoons oil in the skillet, or add more if necessary so that 2 tablespoons remain. Heat over medium high heat until very hot. Pour in egg mixture, rotating the skillet until it's evenly distributed. Lower the heat to medium and cook, moving the skillet constantly, until the tortilla is light golden underneath, about 10 minutes.
Slide the tortilla onto a plate and heat 1 more tablespoon oil in skillet. Flip tortilla over and return it to the skillet, golden side up. Continue cooking until browned underneath but still just moist inside, about 5 minutes. Transfer to a cutting board and set aside to let cool slightly. Cut into wedges and serve warm or at room temperature, garnished with parsley.
Per Serving:130 calories (80 from fat), 9g total fat, 2g saturated fat, 140mg cholesterol, 150mg sodium, 6g carbohydrates, 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.