SPANISH TORTILLA
Originally published by Tramontina USA, 2018
Spanish tortilla, tortilla Española, or simply “tortilla” if you’re actually Spanish. Regardless of what you call it, this isn't the thin flour or corn wrap you’re accustomed to filling with carnitas. This kind of tortilla, which serves as a complete dinner, tapa, or breakfast, only requires three basic things that you always have around the house: eggs, onions, and potatoes.
The potato is a vital part of Spanish cuisine. Sit down at a restaurant and you'll see french fries accompanying every other dish. Walk the aisles of any regular supermarket and you'll struggle to decide between ten different varieties of olive-oil-fried potato chips. And when you didn't think fried potatoes could get any better, the streets are dotted with stalls selling homemade golden fries and paper-thin chips with a side of aioli. What's more is these sensitive souls often refer to the heart as the potato, using the phrase, “Mi corazón palpita como una papa frita” or “my heart beats like a fried potato.” This literally refers to how a potato should softly simmer in oil, just as one’s infatuated heart flutters for its lover. If that’s not evidence for the potato being the heart of the cuisine, I don’t know what is. Or maybe it just shows how much Spaniards love good food.
Though you can add cooked veggies, herbs, or spices, we like to keep it pure and simple. Let those syrupy onions and buttery potatoes shine! Soon your heart will begin to beat like a fried potato at the thought of a dinnertime.
T O R T I L L A
Serves: 6 | Prep Time: 15 min | Cook Time: 40 min
INGREDIENTS
1 yellow onion, chopped
4-6 Yukon Gold potatoes, cut into cubes
2 Tablespoons olive oil + ⅓ cup olive oil
6 eggs
Salt
INSTRUCTIONS
Heat 2 tablespoons of olive oil in a medium nonstick sauté pan on medium heat.
Add onions and reduce heat to medium-low. Cook until onions are soft and you start to see some caramelization, about 15-20 minutes. If you prefer extra sweet onions, you can also cook them on low heat for a longer period of time to bring out their sugars. Once onions are done, remove from pan and set aside.
Heat ⅓ cup of olive oil in the same pan on medium heat. Fry potatoes until they are soft and begin to brown, stirring occasionally to prevent sticking, about 10 minutes. You may need to add more oil if potatoes start to stick to the pan. Be careful not to let the oil smoke or burn, as olive oil is sensitive to high temperatures.
In the meantime, whisk eggs in a large bowl. Add a few pinches of salt.
Remove potatoes from pan and drain off some excess oil, leaving about 1 tablespoon in the pan.
Add potatoes and onions to egg mixture. Mix quickly and pour back in the pan, gently shaking the pan as you pour. Cook until outside edges are cooked and the bottom is a light golden color, about 3-5 minutes.
Place a plate of slightly larger size on top of the pan, using oven mitts to hold either side of the pan and plate, and invert the pan. Place your plate down and lift up the pan (careful, the underside mixture is still runny). Slide tortilla back into the pan, tucking in the edges. Reduce heat to medium-low and cook until the middle is firm and the underside is lightly golden.
When fully cooked, slide it onto a clean plate, let cool for 5 minutes, and cut into wedges to serve.