Make this one-pan Spanish Eggs and Potatoes, and you'll learn how to fry

  • Cold leftovers of Spanish Eggs and Potatoes make for a great next-day lunch or snack. The strained and flavored oil can be stored in a glass jar for several weeks.

    Cold leftovers of Spanish Eggs and Potatoes make for a great next-day lunch or snack. The strained and flavored oil can be stored in a glass jar for several weeks. Stacy Zarin Goldberg for The Washington Post

 
By Bonnie S. Benwick
The Washington Post
Updated 4/25/2018 10:09 AM

Potatoes and onion and eggs -- there's a trio that promises good eating and many possibilities. The classic tortilla Espanola is a prime example, and some of my favorite skillet recipes go heavy on the potato and onion, which makes the cooked wedges meaty and especially easy to cut and serve at any temperature.

Some of those tortillas can take up to an hour, which wouldn't be very Dinner in Minutes friendly. This version clocks in at less than half the time, and it has turned out to be a terrific way to make the dish. One key benefit is there's no flipping or inverting a hot pan with a plate and a prayer.

 

But you'll notice the recipe calls for more oil than you might think is necessary. That oil will cook the potatoes and onions efficiently, evenly and quickly. The oil does not burble so furiously as to raise any fears of frying. Then you drain the oil and save it; once cooled, you'll find it has taken on the wonderful aroma and flavor of the onion, and, yes, you can then use that oil for all manner of things, such as vinaigrettes and sauteing vegetables.

Pour in the eggs, and once they're just set on the edges, pop the ovenproof skillet under the broiler for just a few minutes. This will give you a crisped surface to match the crisped bottom. The whole thing will slide right out for easy cutting. And as wonderful as the dish is on its own, I find that a dollop of this herby mayo hits the spot.

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