Tortilla Española 101

I don’t think that there is anything more Spanish than la tortilla española, (Spanish potato omelet.) It is the centerpiece on the table at Spanish gatherings, in which everyone congregates around to make conversation. Learning how to craft the perfect tortilla is a tradition passed down verbally from one generation to the next.

It is a seemingly simple tapa to make, but for some reason the tortilla Española has eluded me….until now!

Since arriving in Spain, I have been on a mission to formulate the ultimate creamy, and delicate omelet with a slightly runny center. I was lucky enough to serve as sous chef to my amigo Sevillano Ari, who was willing to teach me the tools of the tortilla making trade. I should mention that Ari doesn’t speak a lick of English, which resulted in a lot of comical miscommunication.

Ari’s Golden Rules: (hope he doesn't mind me sharing his recipe secrets, although I guess he will never know, since he will not understand this post)

1.)You must be heavy handed with the oil- this has been my tortilla Española downfall; I had been skimping on the oil to try and reduce the fat content. I was also adding vegetables to my tortilla mixture to add nutrients. I have found that the flavor combination of the potatoes and onions simply cannot be beat; veggies can be consumed on the side if needed.

2.) Be confident with your flip

3.) Always cook low and slow. You want your heat on low to avoid burning the bottom of the tortilla and creating a raw center.

Ingredients:

·      2 pounds Patatas para freir- potatoes for frying. I am guessing in the US this is the equivalent to russet potatoes.

·      6-8 large eggs (depending on the amount of potatoes you use)

·      1 onion (if desired, this is a controversial ingredient among Spaniards)

·      Girasol oil (In the US this would be sunflower oil, according to Ari this is the oil you must use when making a tortilla, but I have also head of using EVOO.)

Instructions:

1. Peel the potatoes and rinse them under cold water
2. Cut the potatoes into thin slices
3. Pat the potato slices dry, sprinkle with salt and pepper
4. Heat about ½ inch oil in a sauce pan
5. Fry the potatoes until golden brown (about 20 minutes) and remove them with a slotted spoon to preserve the excess oil.
6. When the potatoes are done, add an onion (thinly sliced) to the remaining oil, and cook until caramelized, remembering to stir often so they don’t stick.
7. Beat eggs in a large bowl and season with some salt and pepper.
8. Allow the potatoes to cool for a few minutes before stirring them to the egg mixture
9. Let the mixture soak for 5-10 minutes
10. Add the potato and egg mixture back into the pan with the remaining oil.
11. Over a low heat, cook for about 8-10 minutes.
12. Every few minutes push the potato mixture away from the sides of the pan to ensure they will not stick for the flip.
13. When you are confident the bottom is thoroughly cooked take a large plate and put it over the pan, Flip the pan over onto the plate firmly, and QUICKLY! (some egg is bound to slip out, so be prepared for a slight mess)
14. Cook 6-8 minutes
15. Slide the finished product onto a serving plate, let stand for a few minutes and enjoy!