Spanish Tortilla

One thing I really miss the most these days—aside from just going out to a restaurant and enjoying a great meal that I didn’t have to cook—is traveling. You really start to appreciate that luxury now that you can’t go anywhere these days. We’ve been filling up our weekends with all sorts of different activities at home so as to not drive each other mad or die from boredom. This past weekend we had a little painting night. Neither of us know how to paint, but I got some canvases, paints, brushes and easels and we gave it a go. It was a lot of fun and I highly recommend it, especially with some wine. Lately, I’ve been thinking of all sorts of different things like that to do and so I got to thinking that since we can’t travel maybe we can bring a little bit of travel to us through food. One of my favorite trips my husband and I have ever taken together was to Spain a few years ago. I fell in love with the country, the people and of course, the food. Pick a country or a theme and create a few dishes centered around that place. Play some music from that country and it’ll feel like you’re somewhere else, even if it’s just for an evening. This classic Spanish Tortilla (like a potato and egg omelet) would be a great centerpiece to a Spanish themed evening. Pick up some other tapas from the store, some Spanish wine and you’ll be good to go. I would even recommend watching my favorite Spanish film, Women on the Verge of a Nervous Breakdown to complete the evening. Just because we’re stuck at home doesn’t mean it has to be boring.

I shot a little video for this recipe. I hope it helps inspire you to get in the kitchen and make it! Watch below:

Use a mandolin to thinly slice the potatoes and onions. Once the oil is hot, carefully add in the sliced potatoes and onions. Season liberally with salt and black pepper. Cook, stirring often, until the potatoes are tender and the onions have softened, about 8 to 10 minutes. As the potatoes cook, beat the eggs with a good pinch of salt and pepper in a large bowl. 

**Note: I know it seems like an obscene amount of oil for one dish, but you’re not really going to eat all of it. We just need that much to initially cook the potatoes and onions and then we’re going to drain the oil and only use about 3 tablespoons of it. The good news is that after, you’ll have some great tasting olive oil to use for other dishes!**

Set a colander over a large bowl or glass measuring cup and drain the potatoes and onion, reserving the oil. Wipe out skillet with a paper towel, set over medium heat and add 2 tablespoons of the reserved oil. Gently mix the warm potato mixture into the eggs and add to the hot skillet.

Use a spoon to spread the mixture out into an even layer, as best as possible. After about a minute, once the edges have firmed up a bit, reduce the heat to medium-low. Cook undisturbed for 5 minutes.

**Note: You’re looking for the eggs to have set around the edges for the most part but still be a little bit runny towards the middle.**

Use a rubber spatula to loosen the tortilla from the sides of the pan. Place a large plate over the top and then carefully, with oven mitts, invert onto the plate. Set the skillet back onto the heat and add in another tablespoon of the reserved oil. Then carefully, slide the tortilla back into the skillet. 

**Note: I know this part might seem a bit daunting at first, but the trick is to not be scared. You just have to go into it confidently and just do it. If you second guess yourself that’s when you’ll have an accident.**

Cook the second side for an additional 5 minutes and then slide onto a clean plate or serving platter. Allow to cool slightly before slicing and serving.

Traditionally, tortillas are best when served either slightly warm or at room temperature. They’re never served piping hot right out of the skillet because the texture won’t be right. Allowing it to cool slightly allows everything to sort of set, making it a lot easier to slice.

This is a great tapas dish to serve alongside some other nibbles that you can get from the store. Some quicos (giant corn nuts), olives, sardines, cheese such as manchego, and sliced chorizo would all be amazing. I love serving this with a simple pan con tomate as well. Just slice some crusty bread and drizzle with olive oil. Toast in the oven and then rub a garlic clove into the slices and rub a halved tomato over it allowing the juices to flow into the bread. A drizzle of olive oil and it is amazing!

Since we can’t go anywhere at the moment, why not bring a bit of Spain into your kitchen? This Spanish Tortilla is a classic tapas that I know you’ll love as much as I do. I hope you’ll give it a try soon. Be sure to let me know if you have any questions or comments below. Stay safe out there my friends.