Tortilla Espanola (Spanish Potato “Omelet”)
- May 27, 2015 |
- by Kirstin Uhrenholdt
Tortilla Espanola only has tortillas in its name — there are actually no tortillas used in this recipe. It is a delicious, comforting egg and potato dish, traditionally served as tapas in every Spanish home. We, however, are happy to eat it anytime of the day… brunch, lunch, dinner, anytime, even as an after school snack. And given the ingredients, it’s great during Passover too.
Teach your teenagers how to make this and they will be capable of cooking a quick, cheap, tasty and nourishing meal no matter where in the world they might find themselves.
9 large eggs
¼ cup olive oil (not a fancy one)
1 ¾ pounds potatoes, about 4-5 medium sized, peeled, sliced about 1/8 inch thick
1 tsp salt
1 cup sliced onions (about 1 medium)
2-3 medium garlic cloves minced
TO MAKE 4-6 SERVINGS
In a large bowl, gently beat the eggs with the salt. Heat up an 8 inch oven-proof pan, a well seasoned cast iron pan is perfect. Pour in the oil, and add one slice of potato. When the oil starts to sizzle around the slice, add the rest of the potatoes. Over medium low heat cook them, flipping them gently now and then, as you don’t want them to brown. After 5 minutes, add the onions and garlic, and slowly cook for another 5 minutes, until the onions have softened.
Take the pan off the heat, and with a slotted spoon remove the potatoes and fold them into the bowl with eggs. Try not to break up the slices too much. If your pan is free from stuck-on potatoes, great, if not, wipe it out with paper towels, and heat over high. Add oil if your pan is dry. When the pan is very hot, pour in the egg mixture and immediately turn down the heat to medium low. Cook until the eggs are completely set (stiff) at the edges, and almost set in the center, the tortilla should easily slip around in the pan when you give it a shake (about 6-8 min). You may need to run a spatula under and around the edges a few times to keep it loose.
Put the pan into the middle of your oven and broil until the eggs are light brown and puffy. About 4-5 minutes.
Slide the tortilla onto a platter and let it cool down to room temperature (you can serve it hot but it will be a little harder to cut neatly), cut into wedges or squares, serve with an aioli sauce, or our quick red pepper sauce, a mixed green salad and a sunset.
Feel free to add a few ingredients — a little sliced chorizo, some chopped asparagus, sliced roasted peppers or perhaps a sprinkle of Spanish cheese on top.
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