Saturday, March 26, 2016

Tortilla Española

I'm only including this because I had it at a tapas bar recently and had forgotten how wonderful this simple dish is. I found the perfect set of instructions on-line so I am just forwarding them on and giving all the credit to Alexandra Rojas' page: "Always Order Dessert'

Tortilla Española

3 lbs potatoes, such as Yukon Gold, scrubbed and patted dry but not peeled
1 large Spanish onion or 2-3 medium yellow onions
12 large eggs
1 tablespoon smoked spanish paprika
1 teaspoon freshly ground black pepper
1 tablespoon Kosher salt

Fill a large pot with 3 quarts of cold water and season with kosher or sea salt. Slice each potato into 1/2" thick round slices and drop into pot of cold water. Once all potatoes are sliced and in water, place pot over high heat and bring to a boil until potatoes are fork tender.

While potatoes come to a boil, cut the onions in half and slice into thin half moons. Whisk the eggs in a large bowl with paprika, black pepper, and Kosher salt.

Add 2-3 tablespoons of olive oil to a 10"-12" nonstick skillet with 2" sides and heat over medium-high heat. Add the onions and saute just until translucent. Add the onions into the egg mixture. Drain the potatoes and add to the eggs.

Add a bit more oil to the pan and pour in the egg and potato mixture, distributing it evenly. Cover and let cook over medium heat for about 15 - 20 minutes or until cooked around the edges and set. Run a spatula all around the edges and jiggle the pan to make sure the omelet isn't stuck. You now have three options:

Option #1: Take a large platter and invert it over the pan, covering it completely. Place an oven mit-clad hand over the bottom of the plate and with your other hand firmly on the skillet handle, flip the omelet onto the plate. Then place the skillet back on the stove and slide the omelet back in so that the top side is now on the bottom. (This is the traditional way to do it. There is a small risk of egg and oil spillage, but it's minor and with practice won't be a problem at all.)

Option #2: Place a large platter on the counter and holding the skillet over it tilted at a 45degree angle, use a large spatula to slide the omelet onto the plate leaving the top part on top. Then invert the skillet over the omelet, place your (oven mit-clad) hand on the bottom of the plate, and flip the omelet onto the skillet. (This works best if you have a skillet with sloped sides that allow for easy sliding.)  I think this is the easiest method!

Option #3: forget the flipping! Just turn on your broiler and slide the skillet with the omelet under the broiler for about 10 minutes to let it finish cooking. (This is both the easiest and least authentic.)

If you chose one of the flipping options, let the omelet continue to cook for another 5-10 minutes or until set. Some people like the inside of the omelet to be a little runny, but I don't so I let it cook until it's well done.

Flip onto a plate and let set for 10 minutes before serving. Can be served hot or cold. You can also adapt this recipe by adding sliced cooked chorizo, manchego cheese, spinach, kale, garlic, pimentos, or any number of additions.

Sliced into small cubes and speared with a toothpick this makes a FABULOUS appetizer!!!

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