Spanish tortilla

I first had Spanish tortilla at a tapas bar, called Ceviche, in Tampa Florida. Maybe it is the nostalgia, I haven't been back since my first two times in 2009, but Ceviche remains my favorite tapas bar, even after I have been to Spain.  They have great Sangria, 9 different types of ceviche, and Spanish tortilla, a small, thick omellette filled with potato and onion and served with a secret sauce that I just cannot figure out beyond guessing that it just has to have mayonaisse.  After going to Spain I realize that their version of Spanish tortilla is not necessarily most authentic. The ones we had in Madrid and Barcelona, and we had Spanish tortilla a lot during our 10 days in those 2 cities, were sweeter, and did not come with a mayonnaise sauce. Call me what you want, but the non original stuff taste better to me, so here is a rendition of that deliciousness from Ceviche.

Ingredients:
3 medium potatoes
1 small onion
6 large eggs
1/4 cups of milk
optional: 1 medium zuchini
optional: 2 pieces of spicy sausage
oil, salt, pepper, pimientos or spicy chili to taste

Peel the potatoes and slice them into slices, not too thin, but not too thick. The original way of making Spanish tortilla is to fry the potatoes until they are cooked. I just mix the sliced potatoes with olive oil, some salt and pepper, spread them evenly on a baking tray and bake them for 25 minutes at 350F.

In the mean time chop the onion. Beat up the eggs, add the milk, and onion and mix it all up.  Add some salt, pepper and pimientos. Mix some more. If you use zuchini, slice them up and add to the mixture as well. If you want sausage. Slice them up, but keep them separately.

When the potatoes are cooked, add them to the mixture of eggs and veggies. Mix it up, so all the ingredients are distributed in the egg mixture, otherwise some of you tortillas will have just potatoes, while other too much zuchini.

Heat up a medium, deeper skillet. Add 2 tbsp of olive oil. Pour in half of the mixture and using a spatula distribute the ingredients evenly in the skillet.  The egg should cover most of your veggies. Turn the heat to medium/medium low depending on your stove. If you use sausages, place them on top of the tortilla now.  Let it cook for about 5, 6 minutes.  Until, the eggs are set.  Take a big place (should be bigger than your skillet.  Cover the skillet with the plate and flip so the tortilla falls onto the place, then just slide the tortilla back onto the skillet.  Voila, you just managed to flip the tortilla. If some of the eggs are dripping, just keep practicing.

Cook the tortilla on the other side for another 4,5 minutes until it's golden brown.  Slide it out onto a clean place. Repeat the cooking with the rest of the egg mixture.

Spanish tortilla should be serve warm, or at room temperature, on its own, or as filling for a sandwich.  You can use my simple sauce below.

Mix up 3 tbsp of mayonnaise, 1 tsp of mustard, 1 tsp of vinegar, 1 tsp of sriracha hot sauce, 1 tsp of minced green olives, salt, pepper. Spread the mixture on a piece of toated bread, top it with a piece of tortilla and enjoy.

Btw, Spanish tortillas make awesome left over.