This is my favourite! I just love this simple, tasty snack. A great tapas dish that is best prepared in advance and eaten cold in my opinion. Really simple, but very impressive if you get it right.
2 medium potatoes (peeled)
1/4 pinch of dried thyme
salt & pepper
1 cup vegetable oil
Using a knife, or mandolin slice the potatoes very thinly. Heat the oil in a large frying pan until just hot. Add half the potatoes and spread out. The oil should just bubble slightly around the potatoes but not fry it too fast. Don’t let the potatoes brown if they are frying too fast, remove the pan from the heat. Cook the potatoes for 2-3 minutes until cooked through. Drain on paper towels and repeat with the remaining potatoes.
Lightly beat the eggs with some salt & pepper and the thyme. When the potatoes have cooled slightly add them to the egg and leave for 10 minutes. Heat a small frying pan with a tablespoon of oil and when hot, tip in all the egg mix. Gently pull the edges towards the centre to fill the gaps with egg mix. Cook for 3-4 minutes then place a plate on top of the pan and with a fluid movement, invert the tortilla onto the plate. Add a little oil to the pan then slide the tortilla back in to cook on the other side. Repeat the plate flipping a couple more times then remove from the heat and leave the tortilla on a plate to cool completely.
Delicious served as a light supper dish or even better alongside other delicious tapas dishes. I love mine with some garlic mayonnaise (alioli) spread on top.