Tortilla Española - to be edited

 Notes for a Spanish "Tortilla" - to be revised

https://www.allrecipes.com/recipe/147109/tortilla-espanola-spanish-tortilla/

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

By sjmoraes

Tortilla Espanola (Spanish Tortilla)

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

Prep:

35 mins

Cook:

45 mins

Additional:

1 hr

Total:

2 hrs 20 mins

Servings:

6

Yield:

1 tortilla

Ingredients

• ½ cup olive oil 
• 2 pounds baking potatoes, peeled and cut into 1/4-inch slices 
• salt and pepper to taste 
• 2 tablespoons olive oil 
• 2 onions, sliced into rings 
• 6 eggs 
• 1 roasted red pepper, drained and cut into strips 
• 3 ounces Spanish serrano ham, chopped 
• 2 tablespoons chopped fresh Italian parsley 

Directions

• Step 1

  Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.

• Step 2

  Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

• Step 3

  Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.

• Step 4

  Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

• Step 5

  Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Nutrition Facts 

Per Serving:

 

477 calories; protein 12.5g; carbohydrates 35.8g; fat 32.3g; cholesterol 198.5mg; sodium 449.1mg.

© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/13/2021
https://smittenkitchen.com/2007/09/tortilla-de-patatas/

Potato Tortilla, Tortilla de Patatas, or Tortilla Española

• SERVINGS: 8
•  TIME: 45 TO 60 MINUTES 
• SOURCE: THE NEW SPANISH TABLE

Because this is one of my favorite dishes on earth, and I make it regularly, it’s gotten a few updates over the years. In August 2013, I veered quite a bit from the original recipe in the book, finding you can use less olive oil, cook the potatoes and onions simultaneously, omitting the strange addition of 2T chicken broth, adding some weights, and streamlining the directions. In September 2017, after a trip to Spain, I added some fresh photos taken with my two year-old “assistant,” not exactly waiting patiently for dinner.

Favorite ways to eat this: Alongside tomato bread or in a spread with other Spanish favorites. Warm, in wedges, with salad (and even jamón serrano) for dinner. Cold, in wedges, with salad for lunch. Cut into cubes and served with toothpicks for parties/cheese courses. As a sandwich filling, on a crusty baguette with aioli. Trust me.

You can add: Truly anything to this — a cup of slivered greens, slices of red pepper, a handful of peas — but I hope you do not. A perfect five-ingredient meal is a rare thing, and shouldn’t be meddled with.

• 3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes
• 1 small onion
• 1 cup olive oil
• 6 extra-large or 7 large eggs
• Salt and freshly ground black pepper (don’t skimp)

Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.

Cook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).

Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes. [Go make your salad now! Or start cracking those eggs…]

Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you’re in a rush, it’s not going to ruin the dish if you skip it.

Cook the tortilla: Add 2 tablespoons of the drained cooking oil* (back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath.

Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can do it! Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.

Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes if you like an ever-so-slightly loose center (try it and see if you can go back), 3 to 4 minutes, or until a toothpick inserted into the center comes out dry, for full doneness.

Serve: Slice onto a plate and serve in wedges, hot, cold or at room temperature, plain, or with a dusting of smoked paprika and/or squiggle of aioli or mayo.

*Save the rest of the cooking in the fridge for future tortillas, or eggs, or potatoes, or anything you want with a faint onion infusion.