Sunday, January 22, 2012

Tortilla Española

MMMM que ricoooooo!!! Oh how I've missed the spanish tortilla!

In celebration of our one-year anniversary of heading to Spain, I had a few friends over for traditional Spanish drinks and the quintessential tapa--la tortilla, similar to the Italian frittata more commonly seen here in the US. We'll make two separate recipe posts, so be sure to visit both!

Manoli, my Spanish mom
The Spanish Tortilla is a common tapa, and is made of eggs, onions, and potatoes. I cannot express how good they are. Delicious. 
Manoil, mi mamá española, would make these on occasion for a light dinner. I would smother hers in ketchup (how americana am I?!), but I didn't need ketchup on this one. I added roasted red peppers for flavor. Delicious. I was pleasantly (slash extremely) surprised at how well this turned out! It took me right back to Spain. I miss Manoli, what a wonderful woman!

Tortilla Española
4-5 petite Yukon Gold potatoes (about 8 oz), peeled and sliced very thin
1/2 small onion, sliced thin in rounds
2 oz jarred roasted red peppers, drained, patted dry, and coarsely chopped
2 tablespoons EVOO
5 large eggs
Salt and pepper

Lee and I reuniting in Sevilla
They may seem long, but aside from the flip (which took comical teamwork, thank you Lee!), the tortilla is very easy to make.

  1. In a medium bowl, toss the potato, onion, and peppers together. Add 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to coat well.
  2. Heat 2 teaspoons more oil in an 8" non-stick skillet over medium-low heat.
  3. Add the potato mixture to the skillet, cover and cook, stirring occasionally, until the potatoes are tender, 10 - 12 minutes.
  4. Meanwhile whisk the eggs, 1/4 teaspoons salt, 1/4 teaspoon pepper together in a medium bowl until just combined.
  5. Using a rubber spatula, fold the hot potato mixture into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet.
  6. Heat the remaining 1 teaspoon oil in the skillet over medium-high heat until shimmering. Add the egg mixture and cook, shaking the pan constantly for 30 seconds. Smooth the top with a rubber spatula, folding down any of the egg mixture that has built up along the sides. 
  7. Cover and cook, gently shaking the skillet every minute, until the bottom is golden brown and the top is lightly set, about 5 minutes.
  8. Loosen the sides of the tortilla with the rubber spatula. Place a large plate over the skillet, and invert the tortilla onto the plate. Taking another plate, invert the tortilla again (the wet side will be up). Place the skillet over the tortilla, and flip one last time into the skillet. Phew!
  9. Return the skillet to medium heat and continue to cook, gently shaking the skillet every minute or so, until the second side is gold brown, 2 - 4 minutes. 
  10. Slide the tortilla onto a serving plate and let cool. Slice like a pizza, and enjoy, hot or cold. 
La Plaza de España, Sevilla

Liz Kelly, Christie Zip, and Hannah Mauer, las extraño! Quisiera que podrían haber compartido la noche conmigo y Kelsey, y mis otros amigos. Que la vida las pase bien. Besitos wapas!

The girls, in front of Rayas on c/ Reyes Católicos

1 comment:

  1. Me encanta la receta, Michelle :) buena idea! NO8DO!


Hi guys! Let me know what you think of this post, if you've tried the recipe, or have a dish request. Thanks!