FROM MATTHEW NEENAN, CHOREOGRAPHER & CO-FOUNDER OF BALLETX
“Not to be confused with a Mexican corn tortilla.”
SERVES:
4+
PREP TIME:
20 MIN
TOTAL TIME:
1 HR 10 MIN
INGREDIENTS
2 onions
3-4 eggs
olive oil
salt and pepper to taste
Find a nonstick pan that’s not too big, 6-8 inches in diameter. Choose two or three medium potatoes and 2 onions. In a small bowl whisk 3-4 eggs. Set aside. Peel and slice potatoes into thin coin-like pieces, boil them in a pot of water until they soften. Remove them, drain, and pat dry.
Cut onions into thin pieces. Heat up olive oil in the pan. Place onions and potatoes in the pan and brown them, turning over often. Add salt and pepper.
Pour egg mixture over potatoes and onions in the pan. Use a spatula to keep edges clean and push the potatoes and onions away from the edges. When the egg mixture is hardened on the edge (but probably still liquid in the center), take a large plate, and carefully place it over the top of the pan, like a lid. THIS IS THE SCARY PART. Holding the plate and the handle of the pan, flip the pan over onto the plate, hopefully, you reveal the golden brown side of your tortilla. Then slide the whole thing back into the pan to cook the uncooked side.
Brown the second side of the tortilla for a few minutes. Use a clean plate to flip it the same way you did with the first flip. Allow it to cool and then slice like a pie. Some people enjoy a tortilla still warm, others prefer it cool/refrigerated.
