Perfecting the tortilla

The Spanish tortilla seems like such a simple dish. After all, there are only two ingredients: potato and egg (some people add onions, but I hate onions). Tortillas abound in Córdoba. I've had tortilla with salmorejo, tortilla bocadillos, and tortilla with ali-oli. I've had it in restaurants, in bars, and in Spanish homes (I've even had it in Belgium; Henri's grandmother is from Valencia). Every household has its own tortilla recipe, and the tortillas in Andalusia are different from the ones in other regions.

But although I've tried and tried, I can't seem to get the tortilla right. I've cut the potatoes into thick slices and into thin slices. I've used three eggs and I've used six eggs. I've boiled the potatoes beforehand and I've put them straight on the frying pan (and I've used every type of potato known to humanity). No matter what I do, this basic Spanish dish evades me.

But now, after many efforts, I've finally got it-- more or less.

I take the biggest golden potato I can find and use a potato shredder. I shred the entire potato. I put the bits of potato on a frying pan filled with just enough olive oil to cover the surface. I cook the potatoes on medium for a long time. I break five eggs into a glass and mix them. I pour them into the pan, wait until the bottom is solid (NOT brown; I like it to be liquidy inside), then turn the pan upside down onto a plate to flip the tortilla. Cook it for a bit more and it's done.

The problem is, you can follow whatever recipe you like without getting any results. You have to know what it should look like. Henri can make the perfect tortilla, but when he passed on his recipe it failed me. Now I've got my own recipe, and I can make myself all the tortillas I can eat!