Nope, this is not a salad recipe, but Tortilla Española beside a lightly dressed green salad makes for a pretty remarkable meal.
The key for me is to get the potatoes just right - you want them mostly cooked, but still firm so they don't turn to mush. I've also read many many recipes that suggest deep frying the potatoes first. I just can't bring myself to do this - this recipe is already fantastically rich and I like to accompany it with a Caprese salad or something with cheese, so frying the potatoes is a bridge too far.
1 pounds of potatoes, thinly sliced
1 medium onion, thinly sliced
5 tablespoons olive oil
Fill a saucepan with water and 1 tablespoon of oil and add the potatoes. Bring to a boil, then reduce heat to medium and cook until potatoes are tender. (They will continue to cook with the eggs, so it's better if they are still firm). Drain and set aside to cool.
While the potatoes are cooking, heat 2 tablespoons of oil in the bottom of a seasoned pan. You can use non-stick for this if you want to make the whole process a little more fool-proof.
Add onions and cook until softened but not fried. Set aside, and wipe pan lightly with papertowel to remove any onion residue. Add the last two table spoons of oil to the pan and place over low heat.
Put eggs in a bowl and beat with a fork. Add potatoes and onion.
Add egg mixture to pan and cook. Lift the eggs at the edges while tilting the skillet to allow uncooked egg to flow underneath and cook. Continue to cook until the edges are set, but the middle is still wet. Now comes the tricky part. :)
Put a large plate on top of the skillet and flip it so that the tortilla is now cooked side up. Then slip tortilla back into the skillet and cook until the center sets - just a few minutes. The top should not be fried, but soft.
Place on a serving plate, drizzle with Champagne Vinaigrette, and cut into wedges. This dish is a perfect accompaniment to a lightly dressed green salad, or our Delicata Squash and Arugula salad for a heartier meal.