Spanish Tortilla Canapés

Ingredients:

• 700 g Russet potatoes (about 2 medium-sized ones)
• Olive oil for frying (about 4 cups), see *note
• 2 (700 g) medium onions, thinly sliced
• 4 tsp coarse salt
• 10 eggs of category CO
• Serving options: with sliced ​​chorizo, roasted piquillo peppers, or crumbled goat cheese, or sofrito (see recipe below)

Sofrito:

• 6 ripe plum tomatoes (about 450 g)
• 1/2 cup olive oil
• 2 onions, finely chopped (3 1/4 cups)
• 1/2 teaspoon sugar
• 4 tsp coarse salt
• 1/2 tsp paprika
• Bay leaf

Preparation:

1. Peel the potatoes and slice them into thin rounds. Soak the potato slices in water for 10 minutes. Drain and dry completely in a vegetable spinner. Pour olive oil into a large frying pan to a depth of about 2.5 cm.
   
   Heat over medium heat until the onion rings bubble slightly when dropped into the oil, about 300°F (155°C). Add the onions and cook, stirring occasionally, until golden brown, about 8 minutes. Remove the onions from the oil with a slotted spoon and place them on a paper towel-lined baking sheet to absorb excess oil.
2. Add half the potatoes and fry until lightly golden and slightly bubbly, about 10 minutes. Transfer the potatoes to the onions. Fry the remaining potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of salt. (You can prepare the vegetables 2 hours in advance.)
3. Crack the eggs into a large bowl. Stir them until just combined but not runny, about 15 times. Add the vegetables and the remaining teaspoon of salt.
   
   Heat a medium nonstick skillet (25 cm in diameter) over medium heat. Add the remaining 2 tablespoons of oil and let it heat up. Add the tortilla mixture and quickly stir with a spatula until the eggs are smooth, about 2-3 minutes. Reduce the heat to low, cover the skillet, and cook until the eggs are set but still slightly wobbly, about 5 minutes.
4. Place a flat saucepan lid or plate on top and flip the tortilla over. Add more oil to the pan (if needed) and return the tortilla to the pan. Cover and cook until cooked through and lightly browned, about 3 more minutes. Transfer the tortilla to a cutting board and let cool slightly.
5. Cut into cubes or thin triangles and serve warm or at room temperature, either plain or with one of the toppings.
   
   *NoteYes, this dish uses a lot of oil. But it can be reused for other tortilla variations or in sauces, dressings, or salads. It has a wonderful onion flavor that pairs well with baked potatoes or chicken.
   
   We love using this oil as a garnish on bread, with cheese, or as a dip for a shrimp or other seafood buffet.
   
   

   Sofrito

   
   Cooking time: 1 hour 15 minutes. Heat the olive oil in a medium skillet over medium heat. Add the onion, sugar, and half the salt. Cook, stirring occasionally, until golden brown and sweetened, about 1 hour. If the onion starts to brown too much, add a little water to slow the cooking time.
6. Meanwhile, slice the tomatoes crosswise. Grate the pulp into a bowl using a grater with the largest holes, all the way to the skin. Discard the skins. Add the tomato puree, paprika, and bay leaf to the caramelized onions and continue cooking until the mixture has thickened sufficiently and the tomatoes have released their oil, about 10-15 minutes more. Add the remaining salt to taste. Serve warm or at room temperature.