Tortilla Espanola – Spanish Potato Omelette

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April 26, 2016 by dgarnett2013

Tortilla Espanola – Spanish Potato Omelette: The Dean & Deluca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca, adapted by DG

tortilla

 

Serves 4 or 6 as a tapa

  • ½ cup olive oil
  • 500g russet/ waxy potatoes
  • 1 medium onion, sliced thinly
  • 6 large eggs, lightly beaten
  • salt and pepper to taste plus coarse salt for sprinkling on top
  • Herbs/ spinach/ agretti to add to omelette (optional)
  • Extra virgin olive oil for serving

 

Heat the olive oil in an 8 or 9 inch non-stick or well seasoned cast iron frying pan over a moderate heat.

Peel the potatoes and slice them very thinly, using a mandolin. (Do not put them in water). Add the potatoes and onion to the pan and stir until they are completely coated with the oil.

Reduce the heat to moderately low, and cook, stirring often so the vegetables will not colour, until the potatoes are cooked through, about 12 mins. (They should remain separate). Remove the potatoes and onion with a slotted spoon to a baking sheet lined with kitchen paper and let them drain.

Pour the oil out of the pan and into a cup. Wipe the pan and remove any onion or potato stuck to it. Add 3 tabs of oil from the cup back to the pan. Carefully transfer the potato mixture to a shallow bowl, pour the eggs over them, turning to coat well, season with salt and pepper, and let stand for 10 mins.

Heat the oil in the pan over moderately high heat until very hot but no smoking, and add the potato and egg mixture, spreading the potatoes evenly. Reduce the heat to moderately low, and shake the pan often to prevent sticking. Add greens if using.

When the top is no longer liquify (about 10 mins), cover the pan with a plate and turn the tortilla out. Add 2 more tabs of the reserved oil, return the tortilla, cooked side up, to the pan, and cook for about 5 mins longer, or until cooked through and the underside is moderately browned. Let the tortilla rest until it comes to room temperature.

When ready to serve, cut into 6 wedges and sprinkle each wedge with a little coarse salt and Spanish olive oil.

Eaten when the tulips were out. Top row: Malaika, Apricot Parrot. Bottom row: Ronoldo & Pink Twist, and Flaming Spring Green.

tulips4 tulips3 tulips2tulips1

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