Tortilla Española

This was my first taste of Spain. I had it before I ever set foot in the country. When I was still the young wife of my husband on our first visit to my in-law’s house, I was served this delightful dish. I had never seen anything like it.

At this time of my life I was a most unadventurous eater. When confronted with food I had never eaten before, my usual reaction was to excuse myself politely, but this was my first time at my mother-in-law’s. Seeing my hesitation, my husband said, “Come on; it’s good!” I had no idea I was being introduced to one of the most ubiquitous, most well-loved dishes of Spain and one of my most favorite foods.

Tortilla Española or Tortilla de Patatas is made in nearly every home, bar and café in every region of Spain. No doubt it would be on any list of favorite tapas or pinxos.  The history of this dish is first recorded in 1817. It is said that General Thomas Zumalacárregui found himself famished during the First Carlist War when he came upon a farmhouse and demanded food. A peasant woman who only had eggs and potatoes mixed the two together and made the very first tortilla. This pleased the General and the dish spread from there.

Tortilla can be eaten at any meal, morning, noon, or night. It can be eaten hot, room temperature or cold. It can be a meal, a snack, or an appetizer.  My favorite way to eat it is nestle between two thick pieces of Spanish bread. Once when my husband’s uncle was asked what they were bring to the get together he said, “lo que nunca muere” which means “what never dies.” By this, everyone knew he was bringing tortilla española. “Viva tortilla!!!”

Ingredients (Serves 4)

3/4 cup olive oil or sunflower oil
2 medium russet potatoes, sliced thin
1 small onion, chopped
4 large eggs
1 tsp salt

Instructions
Heat oil over a medium low heat in a 6″ cast iron skillet or nonstick skillet.
Add potatoes and onions and stir to coat with oil. Let them cook over low heat until cooked through. The potatoes should not brown during this process and are done when they break apart easily when pressed with a spoon. I usually break them apart as they cook.

Beat the eggs in a bowl large enough to hold the potato and onion mixture with a teaspoon of salt.

When the potatoes are done, add them to the beaten eggs and mix together breaking the potatoes.

Remove the excess oil from the pan leaving only a tablespoon. Add the potato and egg mixture to the pan and let cook over low heat for about 5 minutes or until set on the bottom but uncooked on the top.

Using a skillet lid larger than the skillet (a large plate will suffice but will be more unwieldy) invert the tortilla onto the lid and slide back into the skillet to cook the other side.

I have a dish especially made for flipping tortillas. I just love it.

  
If using an electric stove you, can turn it off and set the skillet back on the eye for about 5 minutes. If using a gas stove, turn it to lowest setting and let cook for 5 minutes. Be careful not to burn the bottom.
When done, turn out onto a serving dish and cut into triangles if using for a side or little squares if using as an appetizer.

Enjoy!

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Tortilla Española

The most beloved tapa of Spain. Tortilla Española displays eggs and potatoes in all their glory.

Course Appetizer

Cuisine Spanish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author www.sanpasqualskitchen.com

Ingredients

• 3/4 cup olive oil or sunflower oil
• 2 medium russet potatoes sliced thin
• 1 small onion chopped
• 4 large eggs
• 1 tsp salt

Instructions

• Heat oil over a medium low heat in a 6" cast iron skillet or nonstick skillet.
• Add potatoes and onions and stir to coat with oil. Let them cook over low heat until cooked through. The potatoes should not brown during this process and are done when they break apart easily when pressed with a spoon. I break apart the potatoes as they soften.
• Beat the eggs in a bowl large enough to hold the potato and onion mixture with a teaspoon of salt.
• When the potatoes are done, add them to the beaten eggs and mix together gently breaking some of the potatoes.
• Remove the excess oil from the pan leaving only a tablespoon. Add the potato and egg mixture to the pan and let cook over low heat for about 5 minutes or until set on the bottom but uncooked on the top.
• Using a skillet lid larger than the skillet (a large plate will suffice but will be more unwieldy) invert the tortilla onto the lid and slide back into the skillet to cook the other side.
• If using an electric stove you can turn it off and set the skillet back on the eye for about 5 minutes. If using a gas stove, turn it to lowest setting and let cook for 5 minutes. Be careful not to burn the bottom.
• When done, turn out onto a serving dish and cut into triangles if using for a side or little squares if using as an appetizer.

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