Spanish Tortilla

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I love tapas, and Spanish Tortillas are a classic! Spaniards love to snack while they drink, so every at every bar in Spain you will find a lovely spread of tapas. In many places it’s a serve-yourself affair – bite-sized pieces are speared with wooden picks called banderillas, which the patrons save for the bartender to total their bill. Since I could easily eat a whole Spanish tortilla by myself (and live in a city sadly lacking in tapas bars), I’ve perfected the art of making my own at home! Tortillas are generally served cold, so often I’ll make two – one to chill in the fridge for later and another to eat as soon as it’s cooled…

Though the plate-inversion technique takes some confidence to master, the ingredients could not be simpler: potatoes, onions, eggs and olive oil is all it takes, making for the perfect meal or snack even when the pantry is bare. Ready? Let’s get started.

spanish-tortilla

SPANISH TORTILLA

INGREDIENTS

1/2 cup extra-virgin olive oil

1 lb baby potatoes, thinly sliced

1 onion, thinly sliced

6 eggs

Salt and pepper to taste

OPTIONAL ADD-INS: Quick cooking vegetables or meat; chopped (kale, spinach, mushrooms, bell peppers, bacon, ham, and chorizo are good options)
TOOLS: Large pan, spatula, and large plate

DIRECTIONS

Start by thinly slicing baby potatoes and onions. If you have a mandoline slicer both the cutting and cooking will be faster, but a regular kitchen knife works great too. The thinner the slices are the faster it will cook!

ingredientsHeat olive oil in large pan on high, adding thinly sliced potatoes and onions, reducing heat to medium-low. Cook until potatoes are tender, about 15 minutes. Occasionally stir the potatoes and onions gently while cooking. If you want to add additional mix-ins (here I added kale, but you can do bacon or any other quickly-cooking meat or veg) Once the potatoes are cooked through, strain the remaining olive oil into a separate bowl.

cooking-technique

In a large bowl, beat eggs until mixed and season with salt and pepper. Gently fold in the cooked potato-onion mixture and let rest for 10 minutes.

Remove any crusty bits from the pan and reheat the pan, along with about two-thirds of the reserved olive oil. The oil should liberally cover the surface of pan; add extra olive oil if necessary. Pour the egg mixture into the pan over medium heat; flatten with spatula or spoon. Cook for five minutes, occasionally shaking the pan until the base sets.

Remove from heat and loosen the sides of the tortilla from the pan. Invert a large plate over the cooked mixture and carefully (and quickly) flip the pan so the uncooked side is facing up on the plate. Add the remaining oil to the pan, return to medium heat and carefully slide the tortilla to the pan, cooked side up. Cook for 3-5 minutes on the other side, until golden brown. Use a spatula to slide the cooked tortilla and let rest on a plate. Tortillas are generally served cold so you can chill in the fridge or serve once cooled.

Voila!

 

 

 

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