Tortilla Española is a traditional dish in Spain prepared from potatoes, onion and eggs. In English, the dish translates to Spanish Omelette and is sometimes referred to simply as Tortilla.
In traditional Tortilla Española, potatoes and onions are poached in olive oil. I decided it was crazy to use such a method for a couple of reasons. First, I am not exactly a fan of deep fat frying and this seems pretty darn close. Second, I can't imaging 'wasting' this much olive oil. Once the potatoes and onions are poached, the oil is no longer needed. Most of the information I found on Tortilla Española suggested holding the olive oil for another use. Seriously? There is enough stuff in my over-crowded refrigerator. I don't need a container of used olive oil to sit there only to be thrown out in 6 months.
I decided to set of on my first Tortilla Española expedition with boiling the potatoes, then slicing. And the onions - my choice was to sauté. The potatoes and onion were added to beaten eggs, poured into a skillet to cook and then finished under the broiler.
To characterize my initial experiment as 'meh' would be complimentary. The potatoes were not good, the egg was over-cooked on the bottom and there was a layer of uncooked egg at the top. How is it possible to have over-cooked AND under-cooked in the same dish?!?!
Fortunately, I had enough time for a do-over.
Being Californian, I wrestled with myself about adding something to make the omelette more interesting like adding green chilies or paprika or even both. In the end, I decided that adding a Mexican style to a traditional Spanish dish may not be such a good idea and finally embraced the idea of poaching the potatoes and onions in olive oil (light, not extra virgin). To solve the under-cooked egg, I flipped the Tortilla Española onto a large plate and then slid back into the skilled to cook through.
The result was a very tasty Tortilla Española! I will be making this again for tapas night!
- 1 1/2 pounds potatoes Yukon Gold potatoes, peeled and sliced thin (1/8 - 1/4 inch thick)
- 1 large yellow onion, sliced thin
- 17 oz (500 ml) light olive oil
- 8 eggs, beaten
- Salt, to suit personal preference
- Pepper, to suit personal preference
- Heat olive oil in saucepan. Add potatoes and onions, making sure they are completely immersed in the oil (it may take two batches). Poach on low heat until tender (approximately 30 minutes). Remove potatoes and onions from oil with slotted spoon.
- Combine poached potatoes and onion with beaten eggs. Season with salt and pepper to taste.
- Heat 2 tablespoons of the residual olive oil in 12-inch skillet over medium heat. Add egg mixture and reduce heat to low. Cook until very well set, approximately 12 -14 minutes.
- Carefully flip omelette onto a large plate and slide back into the skillet. Cook over low heat until done, approximately 10-12 additional minutes.
- Flip omelette onto serving plate. Serve at room temperature.
We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we've come up with a huge variety of recipes for you to try:
- Latvian Spiced Dill French Fries from Fearlessly Creative Mammas
- Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla
- Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook
- Horseradish Potato Au Gratin from From Gate to Plate
- Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life
- Slow Cooker Loaded Potato Soup from Making Miracles
- Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara's Multicultural Table
- Tortilla Espanola (Spanish Omelet) from Cali's Cuisine
- Japanese Moon Gazing Potatoes from Ninja Baker
- Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm
- Sweet Potato Spiced Swirl Bread from Baking in Pyjamas
- Loaded Pierogi from Cooking With Carlee
- Bloody Mary Potato Salad from Cindy's Recipes and Writings
- Colcannon with Kale from Cherishing a Sweet Life
- Potato Rolled Tacos from Foodie and Wine
- Jersey Royals with Mint from Food Lust People Love
- Naked Ladies with their Legs Crossed from Passion Kneaded
- Shredded Potato Crusted Chicken from The Freshman Cook
- Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking