Very early on Saturday, with my husband still in a deep slumber, I snuck out of bed, put on my thickest pair of socks and tiptoed down to the kitchen. I held my breath as I passed the guest room, fearing that even my breathing would be loud enough to be heard. The wagging of the dog’s tails against the wooden walls magnified across the hallway and I tried to calm them down to prevent anyone from waking.
Finally, I got to the kitchen… “I made it!” I thought. I was finally going to have a few hours in the kitchen all to myself!
Because as you all know, when Mom’s are visiting – you pretty much have to give up whatever rights you have in the kitchen because, when they’re around the kitchen ain’t yours… it’s theirs!
I wanted to make this this Tortilla Espanola (Spanish style Potato Omelette) for a tapas party I was throwing for New Year’s day. Made with only four very accessible ingredients (eggs, potatoes, onions and olive oil), a really good tortilla is guaranteed not only to bring any Spaniard to their knees, it’s also sure to please any guest for a tapas party. It’s also great eaten cold or at room temperature so you can make it in advance for any occasion.
And whatever happened to my covert CIA operation? It pretty much lasted a whole five minutes before I turned around, saw my Mom and heard her ask “Can I help?”
So how do you make a great Tortilla Espanola? It’s easy… but you’ll first have to get the flipping right. Unlike a frittata, the tortilla is cooked over a stove top and it is shaped by “flipping” the omelette several times until it is cooked through. So first you’ll have to find a non stick skillet that is light enough for you to be able to ensure that when the weight of four eggs, four potatoes and one onion is on top of the skillet, you are able to flip the omelette on to a plate (so you can proceed to brown the other side)… oh and you’ll also have to make sure that your plate is larger than your skillet (yes, I have made the mistake of scrambling around at the last minute finding a plate large enough for the tortilla). I have found the best skillet for me are the ones measuring 20 cm wide by 5 cm deep.
The next thing to remember is that you don’t want to fry or get any colour on the potatoes or onions – so you will need to cook this over a low heat, as if you are going to poach the potatoes and onions in olive oil until the onions are translucent and the potatoes are soft enough to pierce through with a fork but not too soft that they go mushy.
Okay, now you know this, you’re ready to begin….
Tortilla Espanola (Spanish Potato Omelette)
Adapted from Penelope Casas The Foods and Wines of Spain
I have made this dish previously, but a good tortilla is worthy to be blogged again. I remember a short conversation I had with Dan Hunter, head chef of Royal Mail who spent several years working at some of Spain’s top restaurants, including two Michelin starred Mugaritz. I asked him what his favourite Spanish dish to eat was… it wasn’t any of the fancy dishes he must have cooked or eaten at the number of Michelin starred restaurants he worked or dined in, his answer was the Tortilla. Once you taste a great tortilla, you will understand why.
- 125 ml olive oil
- 4 large waxy potatoes, peeled and finely sliced
- 1 onion, sliced
- 4 eggs, lightly beaten
- salt and pepper to taste
- 1 teaspoon chopped flat leaf parsley (optional)
- Heat some of the olive in a 20 cm skillet. Add some of the potato slices so that you cover the skillet with a layer of the potatoes. Next, add some of the onions and season with salt. Alternate the potatoes and onions, adding olive oil as you go. So basically it is potatoes, then onions, the salt, then a drizzle of olive oil before you add on the next layers. Potatoes, onions, salt, olive oil etc. Cook this over medium heat, turning the mixture once in a while until the potatoes are tender but not browned. This took me around 15 minutes but cooking times can vary.
- When the potatoes are done, they should be tender enough to be pricked with a fork without any resistance, drain them in a colander, reserving the olive oil to use for cooking the rest of the omelette. If there is more oil than what you need, don’t throw it away – this can be used for cooking other things as well so save it for future use.
- Cool the potato mixture slightly, around 10 minutes and place this in a bowl with the beaten eggs. Allow the mixture to rest for around 10 minutes more. Season with salt and pepper.
- Clean the skillet and heat 2 tablespoons of the olive in the large skillet until very hot and add the potato mixture, rapidly spreading it out in the skillet. Lower the heat to medium and shake the pan often to prevent sticking. Use a thin spatula to run along the sides of the skillet so that some of the egg can run under and cook more evenly. This takes around 6 to 8 minutes.
- When the mixture begins to brown and just before you flip the tortilla, loosen it by sliding a thin spatula between the egg and the side of the skillet walls. Place a plate slightly larger than the skillet over the skillet. Remove the skillet from the heat and flip the omelet on to the plate so you can brown the other side.
- Add about 2 tablespoons more to the skillet, and then slide the flipped omelet back on to the skillet so that the cooked side is facing the top. Cook the omelet for another 5 minutes over medium heat.
- Flip the omelet 2 or 3 more times (this helps to give a good shape), cooking briefly on each side.
- Transfer to a plate, use some kitchen paper to drain the excess oil. Sprinkle with chopped flat leaf parsley (optional)
Buenas, gracias por la informacion , me ha
sido de enorme utilidad, la compartire !!!Besos!!!!.
Hola, buenísimo el post, muy útil, lo compartire.
Abrazos a todos
Buenas, gracias por la informacion , me ha sido de gran utilidad,
la compartire !!!Abrazos!!!!.
Muchas gracias por dar a todos una fantástica posibilidad como para leer los comentarios críticos de este weblog.
Siempre es muy fantástico y también rellena con un montón de diversión para mí y mis compañeros
de oficina los trabajadores a visitar el blog más de 3 veces a la r
semana para leer por medio de los nuevos consejos que has conseguido.
Y, en verdad, estoy tan de forma frecuente satisfechas con sus ideas creativas atractivas que usted sirve.
Algunas áreas 2 de este artículo son indudablemente el más
eficaz todo lo que hemos tenido.
Super-Duper weblog Soy cariñoso !! Volveremos después a leer un poco más.
Hago uso de los feeds Asimismo
Yo simplemente no podía salir de su sitio ya antes de sugerir que me gustó mucho la información frecuente una persona
dé para sus visitantes?
Hmm es cualquier otra persona teniendo inconvenientes con las imágenes
en este weblog carga? Trato de averiguar si es un inconveniente en mi final o si es el blog.
Cualquier respuesta sería apreciadísima.
Como novato, estoy navegando de manera permanente en línea para los
artículos que me puede ayudar. Gracias
Temas maravillosos en conjunto, que termina de
ganar un nuevo lector. ¿Qué podría sugerir sobre su publican que acaba de
crear un puñado de días dentro del pasado?
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Hi, I’m Spanish in Granada, Andalucia. The first is to tell you that your omelet looks great, but I would like to give you some tips to improve. Since I’ve been doing all my life Tortilla de Patatas.
The potatoes and onions have to fry with a good oil and if they are golden, better, have to be very well made, it does not leave little chips. It is very important to them and leave them to drain the oil.
4 eggs are not sufficient to four large potatoes, better 5 to 6 eggs
To turn it with a lid large, easy to grab more than a plate.
No need to flip 3 is often sufficient
and finally, I’ve done thousands of tortillas and never put parsley, I know you say optional, but is only a hint. In Spain many people take cold tucked into bread and mayonnaise, so you can test it is divine!
I think it’s all
By the way you have a beautiful blog!
Hi Trissa!
My name is Rebecca and I’m one of the Editors at HuffPost Taste. I’m working on a roundup of some of our favorite tapas recipes, and would love to feature a photo from this lovely post, pending your permission. We’ll link back to your original post for the recipe.
Would you mind just letting me know whether you’d like us to credit the photo to your name or your blog’s name? Thanks very much!
– Rebecca
[…] can’t wait to host a sangria night and recreate these delicious tapas.A great recipe for the tortilla española… and, I found the same braided bamboo skewers […]
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Thank you for posting this. I had a similar dish many years ago in a special little eatery. The chef was from the Middle East, but well versed in international food. Unfortunately she is now out of the area. I have tried for a long time to find a recipe to try this, as it was one of the best things I have ever tasted. Now I can try it. Having several friends from different countries, I have found that other culture’s dishes are often healthier and more flavorful than our standard American fare of weekly meals. The simple ingredients are a big plus. Looking forward to trying this soon.
I’m also wondering about the initial layering, especially if you’re going to dump it all in a bowl with 4 raw eggs and then season (to taste??? Really???)
[…] you’d like to accept the challenge of making tortilla, here’s the recipe that we used. They’re really not kidding when they say that you should use that […]
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This looks good but the recipe didn’t work for me – the potato just didn’t cook on a low heat. By the time it had started to soften, it had also started to brown. Also, I don’t understand the purpose of going to the trouble of making the layers (potato, onion etc) when there is also a need to move things around in the pan to ensure everything is cooked evenly.
[…] Quelle: adaptiert von Trissalicious […]
I lived in Spain for a while and this was one of the dishes I learned to make in a cooking class I took while I was there. They typically use a special pan that’s smaller with straighter edges – cuts down on all the flipping (we only had to flip it once, typically). Of course if you want to go all out…
http://www.tienda.com/table/products/cw-02.html?site=1
Easy and tasty? Sounds right up my alley! Hope the party was a blast!
Absolutely stunning photos Trissa, as always. And it looks so delicious. I tiptoed around when I had my Mum visiting recently too.
i do my share of tip-toeing when i have guests, but rather than sneaking to the kitchen to make something, i’m usually sneaking to the kitchen to eat something. 🙂
Looks beeaatiful! Haha- “they’re around the kitchen ain’t yours… it’s theirs!” Yep, I can so relate. Oh, does you mum also run her fingers around the house saying “there is too much dust, you need to clean more?” aghr!
Yum, I love a good tortilla. Definitely agree it’s the type of thing that is worth blogging again. Love your measuring cups. Happy New Year Trissa!
This looks delicious! I will have to try this! 🙂
What a yummy brunch this would be, thanks for sharing 🙂
ahhhhh! I love the layers of the translucent yet unbrowned potatoes. that’s some talent & patience i will probably never master lol I love those salt mini bowls, too!
Love that first picture where you can see all the delicious layers of potatoes in the slice! I always like a recipe that can be made ahead of time and keeps well, I’m going to have to practice my flipping technique and try this out.
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Yum! I can imagine this as on my brunch menu this weekend 🙂 And a cuppa tea
I’ll probably break a few tortilla’s before I get the ‘flipping’ technique down! Looks delicious and very beautiful.
That looks lovely. I make this everytime I have leftovers :D.
Trissa … First of all, Happy New Year and blessings on your new house and home! Second, Spanish Omelette is the very essense of tapas for me. We made tapas for NYE last year and it is still being talked about by my dear Silent Bob (which tells ya!).
Third, you are so right when you say it’s all in the gentle cooking and the right plate for the flip! This was a great tutorial! A simple enough dish made even simpler by good instruction!
YUMM!!! I’d like a slice please! Love the second photo. beautiful lighting!
Fell in love with tortilla espanola while studying in Madrid. So easy and keeps well!
There is something special when you get to enjoy a properly made tortilla espanola. Thank you for sharing this step by step guide…hope the tapas party went well!
Nice work Trissa, I love Tortilla, I could have this for breakfast, lunch and dinner; and yes it’s also good cold, maybe with some home made garlic aioli.
Where is the Sangria?
@Dario – yes I knew there was something missing!
fab dish!! I love tortilla, and will try this out soon 🙂
it makes a wonderful tapa! I cut mine in little squares, stack two of them, and pin them with a toothpick. Delicioso 🙂
Your photographs are wonderfully styled. Is that pink Hawaiian salt?
Happy new year!!!
I fell in love with these on the few times I’ve been to the Basque region in Spain, except up there they use grated spuds. Fresh from the pan, it was always up on the counter for breakfast trade (with the sweet pastries) and I relished every second of every mouthful. Those Spanish really have it going!
What a gorgeous Spanish Omelet, Trissa! I had two lovely Spanish teachers stay with us for a month a couple of years ago – oh, how wonderful they truly are… and they taught me many things. This was one of them. It was not easy to make – and so interesting to watch BOTH of them teach me how, as – of course, each one has her own “better” way. As in all traditional dishes. So, what I recall is that it took a long time to cook the onion and the potatoes. Then, we drained them, but there was still a LOT of olive oil left clinging to them when the other ingredients were added. Everyone LOVED it (we took it to a potluck for the Spanish Teachers) and many complimented my ability to make their national treat – but, we all know how polite they are! I have not attempted it again, but definitely would if I was going somewhere like a tapas party or where I knew it would be appreciated as it did take quite a bit of time and make quite the little mess. I am not afraid of either – but, then – I want a standing ovation (hearty haha)…
Yours is gorgeous. I am SO thankful that I have this resource to also fall back on as your instructions are always so clear.
HUGS!
Valerie
Hahah I guess I’m a bad daughter because I am queen of my kitchen even when mom is there. I suppose that’s partly because mom doesn’t know a thing about baking and that’s what I’m usually doing. I’ve attempted this dish once, but tried to skimp on the oil which seems to be a big nono. It was still delicious but surely nowhere close to what it should be. You’ve inspired me to try again very soon, Trissa!
I love tortilla española. Yours looks wonderful.
This looks so beautiful and authentic, just like the one I enjoyed so much when in Barcelona.
*kisses* HH
You can’t escape Moms! She was probably awake and wanting to hear someone else moving around!
Delicious potato omette, Trissa! You can sneak in my kitchen and make it anytime you want!
Happy New Year!
I can totally relate to the whole “mom taking over the kitchen” thing. But you managed to produce one terrific omelette. It looks great, I bet it tastes even better.
Happy New Year Trissa. I wish you and your family all the best!
simple and delish!
Tortilla espanola is one of my favourite dishes and your version looks perfect. I can never get mine so lovely and pale and golden. This is definitely comfort food. And picnic food. And breakfast food. And party food. And omg I must cook this this weekend! lol
I promise, promise, promise, that if you sneak into my house and start cooking me a magnificent breakfast like this, I will absolutely keep up the pretence that I haven’t noticed and that you’re thereby a Super Cooking Spy Extraodinaire 😉
Excellent very professional and taste really good. The tapas party on new year s day was the best spread we ever had.