Tortilla Espanola

Tortilla Espanola is possible the world’s most awesome food. It’s simpler and less fussy than quiche, it’s comfort food in the best sense of the word, and if you ever visit Spain, you can find it on pretty much any menu. And when I studied abroad there, I did my best to sample every piece I could find. And Tortilla is magic because you can eat it for any meal you please – cold out of the fridge for breakfast, warmed up at lunch, or at room temp with some veggies for dinner. However you best like eggs, Tortilla can provide.

So while you could wait until get there, it might be easier (and tastier) if you learned to make it yourself.

Honestly, I’ve been putting off how to learn how to make this dish for a while. Partially because I was afraid to learn how easy it is to make (hint: very) and partially because I didn’t want to make it incorrectly (namely, starting it on the stove and finishing in the oven).

But then I found a slide show from Serious Eats with step-by-step pictures of how to make Tortilla – specifically how to flip the Tortilla. If my instructions aren’t clear, please click on the link. It’s super helpful!

Tortilla Espanola

From Serious Eats

The hardest part of this recipe is the flip, and that’s just an issue of confidence. Don’t over think it. I promise it’ll work and you’ll be enjoying tortilla in just a few minutes more. I know looking at this block of text for instructions makes this recipe seem complicated, but honestly the longest part of the entire process for me was peeling the potatoes.

Ingredients

1 1/2 pounds of potatoes, about 4 to 5 medium Yukon Golds or Russets, peeled

1 large yellow onion

4 eggs

Between 1/3 and 3/4 cup Olive oil

Salt and pepper to taste

* Depends on your pan. I used a non-stick pan and ended up using a smidge over 1/3. If you don’t have a non-stick you’ll need enough to make sure the potatoes won’t stick to the bottom on the pan, probably closer to 3/4 cups

Equipment

Food processor/mandolin (recommended, but if you like slicing things into very thin, even slices, not strictly necessary), mixing bowls, colander, deep pot (to cook potatoes in), medium/small skillet, plate large enough to easily cover the skillet

Instructions

Use a food processor, mandolin, or knife to thinly slice the potatoes and onions.  Pour 1/4 cup olive oil into pan over medium-high heat.  Add onions and potatoes and cook for about 10 minutes, stirring frequently, until onions are soft and potatoes are cooked through. You’ll know the potatoes are done if you can spilt it easily with a spoon or the side of a fork. Drain the potatoes and onion in a colander and reserve the drained oil for the next phase.

While potatoes are draining, beat together four eggs and a bit of salt in a large bowl. Add the potatoes and onion mixture and mix it around. You want to make sure all the slices are coated in egg. You can let this rest up to 15 minutes before going to the next step, which is lucky since it gives you time to get the next step set up.

Preheat a medium or small skillet over medium-high heat. Add a tablespoon of the reserved oil and spread it around the inside edges and bottom of pan. Once the skillet is very hot, add the tortilla mixture and give the pan a couple shakes to make sure it’s evenly distributed. Reduce heat to medium-low and occasionally run a heat-proof spatula around the edges to make sure the tortilla isn’t sticking.

After 10 minutes (when the eggs are just set around the edge and the potatoes aren’t sliding around when you jiggle the pan) the tortilla should be ready the flip. This is honestly the trickiest part of the whole recipe and you just have to go for it. Be confident! Show those eggs who’s boss.

Place plate over the top of the skillet, pick up the pan, and flip it over.  Add a bit more oil to the pan and ease flipped tortilla back into pan, cooked side up.  Feel free to use your spatula to nudge stubborn bits back into position. Cook another few minutes (about 5 – 8 more minutes) to ensure that the eggs have set through the middle of the tortilla.

Enjoy hot, cold, or at room temperature.

Serves 6-8