Tortilla Espaňola

It was my good fortune to marry a man whose family hails from Spain.  In the fall of 2007, we were able to vacation there.  In our travels through central Spain and the Basque Country, I fell in love with the culture, people and food of Spain.  My favorite food was a dish found in every home and in many tapas bars throughout Spain, tortilla. In the States, we automatically think of the Mexican tortilla (delicious in its own right) which is nothing like the one in Spain.  At its simplest, the Spanish tortilla is a dish made up of potato, onion, eggs and olive oil.   It is pure comfort food.  Though the dish itself is simple the technique required to make it takes some skill and practice.  Tortilla along with chorizo, manchego, and bread is a most delightful meal.  I hope you will give this a try. 
 
Tortilla
 
Ingredients (Serves 4)
 
4 medium potatoes
1 medium onion
6 eggs
1 tsp salt
Olive oil
 
Peel and dice the potatoes and onion into small pieces.
Fill a 8” cast iron or nonstick skillet with olive oil, not quite halfway. (A ridiculous amount to Americans but so worth it.)
When the oil is hot add the potatoes and onion and simmer until the potatoes are done but without any coloring.  This should be a slow simmer as the goal is that the potatoes should not brown at all.  As the potatoes cook, press down and break them up a little more.
 
 
While the potatoes are cooking, beat the eggs and salt in a bowl large enough to incorporate the potatoes after they are through cooking.
 
When the potatoes are done add them to the eggs and mix.
 
Drain the oil from the pan except about a teaspoon or two.
Pour the eggs into the pan and stir a couple of times and then let them solidify.  About 5 minutes on low heat should have them at the consistency to flip.
 
Here comes the skill part!
With a plate or a lid from your pots and pans that is larger than your skillet, cover the skillet and flip the tortilla onto the plate (do this over the sink until you get good at it).
 
Slide the tortilla back into the pan and place on the eye over a VERY low heat until egg is cooked through.  A good tortilla will be moist but not runny.
 
 
Be proud of yourself and enjoy!
 

 

 

 

 

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