Sunday, June 26, 2016

Tortilla Espanola (Spanish Potato Omelette)

I adapted this recipe from my sister Elaine's, which she cooked at our house on Memorial Day weekend back in 2011. Her delicious version is posted here: http://thegrubfiles.blogspot.com/2011/06/tortilla-espanola-spanish-omelette.html . The ingredients in my version are pretty much the same except the proportions are smaller to fit into a 10" rather than 12" pan. Also, I cooked the onions, garlic and potatoes together rather than separately before adding the eggs (that was just me being lazy). Tortilla slices can be served warm or at room temperature and make for great tapas/appetizers or as a hearty filling for "bocadillos" (sandwiches).
 

Serves 4-6

Ingredients:
10 eggs
1 lb. (3-4 medium) Yukon Gold potatoes, peeled
1 medium onion, chopped
4-5 cloves garlic minced
Salt & pepper
5 tbsp. olive oil

1. Whisk the eggs together in a bowl until well-combined; set aside.

2. Cut each potato in half lengthwise, then cut into thin slices.

3. Chop the onion and mince the garlic.

4. Heat 2 tbsp. olive oil over medium high heat in a 10" non-stick saute pan (I use a frittata pan, which consists of 2 non-stick pans with interlocking handles that allows you to easily flip the omelette from one side to the other without having to use a plate). Saute the onions and garlic, partially covering the pan with a lid and stirring occasionally, until they are lightly browned.caramelized.

5. Push the onion-garlic mixture to the side of the pan. Add 3 tablespoons of olive oil to the pan and add the potato slices. Season with a pinch of salt & pepper. Saute briefly and stir together with the onions and garlic.

6. Reduce heat to medium low, cover, and cook for 30 minutes, stirring occasionally to make sure the potatoes don't stick to the bottom of the pan, or until they are just cooked through. Pour the potato-onion mixture to a bowl and set aside to let cool to room temperature or barely warm.

7. Add the beaten eggs to the cooled potato-onion mixture. Stir in 1/2 tsp. salt.

8. Heat 2 tbsp. olive oil to the same pan over medium heat. Pour in the egg mixture and turn heat down to medium low. Cook for 3-5 minutes, lifting the edges of the omelette slightly with a spatula to check if the bottom is browning. Do not stir or otherwise break up the omelette.

9. Once the bottom of the omelette is lightly browned, place a plate over the pan (or attach the 2nd saute pan if using the dual fritatta pans), flip the pan and omelette over so that the top, uncooked portion is on the bottom.

10. Cook the omelette another 4-5 minutes over medium heat, covered, until the eggs are just cooked through.

11. Slide the tortilla onto a serving plate and let cool slightly (or even to room temperature) before cutting into wedges and serving. Great served with sliced roasted piquillo peppers, aioli or romesco sauce.

 Minced garlic and chopped onion.

 Thinly sliced potatoes.

 Saute the onions and garlic in 2 tbsp. olive oil over medium high heat.

 When lightly caramelized, push the onion-garlic mixture to the side of the pan.

 Add 3 tbsp. olive oil to the pan and toss in the potato slices. Season with salt and pepper and saute for 1-2 minutes. 

Combine the potatoes with the onion-garlic mixture. Reduce heat to medium low, cover, and cook 30 minutes, stirring occasionally, until the potatoes are just tender.

Pour the potato-onion mixture into a bowl and let cool until just barely warm or to room temperature.

 Whisk the eggs together in a bowl until well blended.

 Stir the beaten eggs into the potato-onion mixture and season with 1/2 tsp. kosher salt.

This 10" frittata pan set is excellent for making tortillas (available at Williams Sonoma, Amazon and other stores).

 Heat 2 tbsp. olive oil in the pan and pour in the egg mixture. 

 Once the bottom of the omelette has browned, invert the second pan over the top and lock into the handle to secure. If you don't have the two-pan set, just place a large plate over the top of the pan.

 Flip the omelette over.

Cover and cook over medium heat 4-5 minutes or until the egg is cooked through. 

I like to serve the tortilla with sliced roasted piquillo peppers 
(regular roasted red bell peppers will do, as well). 

 Slide the tortilla onto a plate and let cool 15 minutes or longer (to room temperature).





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