Dinner Tonight: Tortilla Espanola
When I was complaining last week about wanting some kind of egg pie to slice up for dinner, this is exactly and precisely what I meant. Though I've written about a Spanish Tortilla on Serious Eats before, it was a baked affair that was perfectly edible, but not very authentic. This recipe for tortilla espanola from Saveur is the real deal. All I needed to do was embrace the oil.
Oil covers the potatoes and onions, which are slow cooked for about 20 minutes until they are completely tender and infused with flavor. Some oil (just under 1/2 cup) is drained off, leaving the other half inside and making this not insanely unhealthy, but still in the questionable realm. But none of that oil matters once you take a bite. If you really feel bad then just do what I did, which was take a nice two mile walk afterward to feel better about myself.
You need the oil—it miraculously makes the tortilla taste like it has both cheese and butter running through its veins, though neither comes anywhere close. Each bite is succulent. Even the oil that is drained off is genuinely delicious. Save that stuff and use it.
I'm in awe of this recipe, and ate way more than the recommended serving size. I may start running more often just to have this guy once a week.
About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.
Tortilla Espanola
Adapted from Saveur.
Ingredients
3/4 cup olive oil
1 pound potatoes (Russet or Yukon gold), peeled, quartered and thinly sliced
1 medium onion, quartered and thinly sliced
6 eggs
Salt and pepper
Procedure
1. Pour the oil into a large skillet set over medium-high heat. Carefully toss in the potatoes and onion. Cook for 20 minutes, stirring and folding the mixture over every other minute. They should be soft but not brown. Transfer the mixture to a colander set over a bowl. Drain for minute.
2. Crack the eggs into a large bowl. Add a big pinch of salt and a few cracks of pepper. Whisk until combined. Add the potato and onion mixture to the eggs. Stir until combined. Season again with salt and pepper.
3. Transfer 1 tablespoon of the reserved oil to a large skillet set over medium heat. Add the egg and potato mixture. Cook for for 3 minutes, shaking the pan occasionally so it doesn't stick to the bottom. Set an inverted plate on top. Hold onto the plate with your left hand, and flip the skillet over. Take off the skillet and set it back on the burner over medium heat. The tortilla on the plate should have the cooked side on top. Add another teaspoon of the reserved oil to the skillet and slide in the tortilla so the uncooked side is on the bottom. Cook for another 3 minutes.
4. Remove the tortilla and place on a cutting board. Let cool for 10 minutes or so. Then cut into wedges and serve with more salt and pepper to taste.
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20 Comments:
If you are worried about calories/oil, you can put a little (LOT) less in a non-stick pan.
My mom's bf is a Spaniard, when I made it that way, he said it still tasted "authentic".
cidonie at 4:39PM on 06/10/09
Nick, don't stress so much about all the oil. Olive oil is good for you! It's butter (and other fats that are solid at room temp) that will clog your arteries, etc.
And there's not even that much oil in the tortilla, if you do pour 1/2 cup off.
Dee at 5:16PM on 06/10/09
I've been making this since I was 12 and I think I found the perfect recipe...
When I get home from work I cut up the potatoes (the thinner the better since they'll get all crispy) and I toss them in oil and salt and pepper and roast them in the oven for about 20 minutes or so. Then I mix them into the egg and pan fry the whole thing. It feels a little less greasy, but it tastes pretty great. I just hate the whole process of frying since I usually end up splattering on myself and making a mess.
I like adding some red bell pepper or chorizo the the tortilla for some color. My dad used to make it with frozen peas.
If you have leftovers (this rarely happens at my house), it makes a good sandwich (cold on italian bread).
gingercookiewithlime at 5:31PM on 06/10/09
And if you press ALT+164, you'll be able to make it even more authentic with a ñ - Tortilla Española..., Olé!!!
MadelynRodriguez at 5:44PM on 06/10/09
@gingercookiewithlime -- amen on the sandwich! I just made a tortilla last night, and it is heaven served warm on some crusty italian bread. When I was a kid, my Spanish grandmother would give me a tortilla sandwich, sometimes garnished with thin slices of chorizo, manchego or fresh tomato, for lunch. Delicious.
gbania at 5:47PM on 06/10/09
@gbania - I always thought the sandwich thing was gross when I was little (a potato sandwich just seems odd, doesn't it?). But it's deliciousness has proven me wrong... I haven't tried it warmed up though.
gingercookiewithlime at 6:23PM on 06/10/09
Add some thinly sliced dry chorizo to the oil with the potatoes and onions and then melt some Manchego on top when you flip it.
Now that's what I'm talkin about.
DanielJ at 6:34PM on 06/10/09
My Filipino grandmother makes this from time to time, and it is always awesome. Served both hot and cold, it never failed to please.
Jikuu at 7:46PM on 06/10/09
Yes, a tortilla espanola sandwich is the bomb. At parks and other places in Madrid you can find them often. We add a tablespoon or two of chicken stock to the eggs, that seems to add some lightness, or taste. We also use a bit less oil, and don't drain it away. Putting the frittata under the broiler also works fine. Serve with some fresh grated parmesan too.
luvstoeat at 10:13PM on 06/10/09
when i lived in alcala de heneras, the madre i lived with would almost always add fresh spinach. made the tortilla espanola even better. also, most restaurants in madrid substitute water for oil, thus making the tortilla much less "juicy". you also have to be careful, i once contracted a horrible case of salmonella that landed me in a spanish hospital for 4 days because of a tortilla espanola that had been sitting out too long to be used as a tapa.
jmarden at 10:26PM on 06/10/09
Let me start by saying I also went to Spain once and I don't even like omelets. With that said while there I approached a tapas bar in Pamplona, an old Hemingway hangout at that, where I saw the fabled Tortilla - an exact repilca of the one above. It looked like an omelet, had been sitting on a table unrefrigerated, and this Americana was pretty sure it was no grilled cheese sandwich nor a cheeseburger. None the less I ended up sitting down with one in front of me. It was nothing short of one of the best things I have ever eaten. No one can doubt the sheer utility of the dish either as it can be eaten hot/cold for breakfast lunch dinner or snack. Thank you for finding an authentic recipe, posts like this are why I visit this site 20-40 times a day.
Timothyrows at 10:10AM on 06/11/09
This month's Cooks Illustrated has a version using less oil. Haven't tried it yet, but their recipes are usually pretty solid.
ham_snadwich at 11:07AM on 06/11/09
I lived in Madrid for 6 months and tortilla española became my best friend. You could pick up a bocadillo de tortilla (sandwich on a crusty baguette) for super cheap and eat it on the go. Tortilla is so simple yet so flavorful and insanely delicious. Drool.
Vanderbecca at 11:13AM on 06/11/09
i dont know if this is traditional or not (we're filipino not spanish) but we always serve this with some garlic aoili on the side.
gtrine at 3:05PM on 06/11/09
my Italian grandma use to make this too. we just called it potato and eggs. the main difference being that the egg to potato ratio was higher in hers. The tortilla espanola is more densely packed with potato giving it a much denser texture...either way i agree they are always yummy on Italian bread!
Gizmosma at 3:45PM on 06/11/09
I am completely fascinated with this concept of making a sandwich out of this tortilla. This is utterly new to me. Thanks everyone for their feedback. I'm going to have to try this.
Nick Kindelsperger at 3:51PM on 06/11/09
I've been looking for a good tortilla española recipe since I came back from my study abroad in Sevilla eight years ago - I have so many fond memories of my Spanish mom cooking this for me. I think I have finally found my recipe, because this is definitely how she used to make it. Thanks for helping me toward recreating a happy food memory, Nick, and I can't wait to try it!
omglawdork at 4:13PM on 06/16/09
@gtrine - the aioli wouldn't be terribly unauthentic. During my stay in Spain (León) the tortilla was often served with mayo on the side... Now I have to have them that way, and dress my leftover tortilla sandwiches with a bit of mayo, too.
I usually use José Andrés' recipe but am eager to give this one a try - must keep working towards tortilla perfection!
fatcat at 3:33PM on 06/17/09
This is on my to do list for quite some time. Looks great- I am inspired now.
LoriA at 7:53PM on 06/17/09
I spent a few months in Spain and ate a lot of this dish but the absolute best I had was fresh, warm, and with spinach. I wasn't a huge fan of the standard dish but the addition of spinach was incredible.
Mr_Bentley at 1:47AM on 06/18/09