Tortilla Española!

No we’re not talking about those little flat things you see them put meat and cheese in down in Mexico. Tortilla Española is a surprisingly versatile and easy to prepare dish. It seems to have legendary roots in Navarre but no one really knows the derivation of this tasty ubiquitous omelet.
Prepare to be amazed at the ease with which you can make such an alluring treat.

2 medium potatoes
3 eggs
1/2 Large onion (or a whole small onion)
Olive oil (extra virgin)

Yep. That’s it.

For some extra flavor you can add peppers and or mushrooms but I like to keep this one simple. The general rule is about 1 egg per potato but I usually add an extra for eggy goodness.
Here’s how you go about it. First skin your potatoes. Then cut them up into little quarter inch cubes. In a large fry pan dump in an abundance of olive oil. Add the potatoes. Here is the waiting part you must fry the potatoes on medium to low heat so as not to burn one side of the cube. Placing a lid on your pan helps to cook them faster and more evenly. This process usually takes anywhere from 20-30 minutes.
During this time you can walk the dog, check the kettle, get in a nice book, exchange carrier pigeon messages with your friends in Romania, or simply watch the television.

In a bowl beat eggs and add salt. Once the the little cubes become soft to the touch of your spoon they’re done. At this point, take the little cubes out and mix into the bowl with the eggs. Be sure to leave the majority of the oil in the pan.

With the pan empty you can now toss in your onions. Do so and cook them over medium heat until they start to become translucent.

Add the cooked onions to the eggy potato mixture. In a much smaller omelet pan pour about half of the remainder of the oil into the bottom. Make sure to coat the edges of the pan with oil too. This will make your life easier later. Place the pan over medium heat and pour in your egg mixture.
You’ll need to cook it until it moves as one piece when you touch it. You don’t want it all sloppy. We all know that is bad. Once it has firmed up nicely, take it off of the heat and place a flat plate or cutting board over the top the tortilla. In one fluid motion (over the sink I might add) flip the whole thing so that the tortilla comes out on the cutting board.

Then simply add the remaining oil from the fry pan to the now empty omelet pan and coat the edges like last time. Gently push the tortilla into the pan and fry the other side the same way. Now if you’ve done it right the topside should be golden brown. Cook the other side for a few more minutes and serve, baby, serve!
It is best when it is hot but can be eaten cold. Cut triangular shapes from the middle and enjoy.
Bon profit!

Labels: breakfast, eggs, potatoes, tortilla

3 thoughts on “Tortilla Española!

  1. this dish looks to equal the sum of Mr Pibb and Red Vines as provided by Chris Parnell and Andy Samburg.

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