Serious Eats: Recipes

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.

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