From the Taberna del Alabardero, Chef Dani Arana's recipe for Tortilla Española makes a classic Spanish tapas dish, perfect for summer, that feeds 15 with very little trouble.

2 pounds potatoes (to each chef’s preference how many potatoes to include)
8 eggs
2 tablespoons olie oil  
4 cups olive oil to confit the potatoes
Salt to taste
Parsley to garnish
 
Wash and peel the potatoes, slice them into small cubes (approximately 1/2 inch cubed).  Pour 4 cups of olive oil into a large pot and add the potatoes.  Place pot over low heat and cover to confit (to cook in fat at a low temperature) the potatoes until soft.  Drain all of the excess olive oil from the pot.
 
Add eggs to a large mixing bowl, beat softly, then add the potatoes and salt to taste.  Mix all of the ingredients together with a spoon; the mixture should still have texture and should not be smooth.
 
Preheat a 12 inch Teflon pan on low heat.  Add two tablespoons of olive oil to the pan and then add the egg and potato mixture.  Allow the mixture to cook slowly for approximately seven minutes or until light brown.  Flip the Tortilla Española to the other side and do the same.
 
Remove the Tortilla Española from the pan and cut into bite size portions.  Garnish each tortilla with a piece of parsley.

Serve with mayonnaise.
 

Chef Arana's Tip
To flip the Tortilla Española, put a big plate or tray over the pan and flip the tortilla over onto the plate, slide the tortilla back into the pan.

 
 

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