Recipe: Tortilla Española
Tortilla Española is a classic component of Spanish Tapas, and with good reason. Its humble ingredients are ones you probably have on hand at any given time. You can eat it any time of day- served warm, cold, or room temperature. It's good to make for a group and a perfect picnic companion.
And you can add your own twist on it... famous chef Ferran Adrià has a recipe using potato chips!
For me, the tortilla is best with onions.. don't skip out on caramelizing the onions, it gives so much flavor! I also like it thick with the eggs slightly custardy. The only tricky parts are to make sure your eggs don't burn and to do the flip.
Here are my tips:
-Make sure you use a non stick pan
-Make sure the pan is hot when you first put the egg mixture in, then lower the temperature. Shake your pan and bring in the edges with the cooked eggs to the center- this way you can ensure you don;'t have a raw center and cooked edges when it comes time for the flip.
-Use a large plate for the flip and do it over a sink.
Once you get this technique down, you'll love making and eating Tortilla!
This recipe takes about 35 minutes and serves 4 people with entree size portions
- 8 eggs
- 1 large onion, sliced
- 1 potato, sliced
- 1/4 cup olive oil
- 1 Tablespoon Mama Milly's Mojo Garlic Sauce
- 1 teaspoon Mama Milly's Adobo Spice Blend
- In a large bowl, beat eggs vigorously with a large pinch of salt, pepper, and 1 t. of Adobo until frothy. Set aside.
- In a non-stick skillet, add the sliced potatoes and onions, and mojo garlic sauce. Cook until golden, about 15-20 minutes
- Once the potatoes and onions are cooked, add them to the beaten eggs and thoroughly combine. (It's ok if you let this mixture sit for up to 30 minutes)
- Add the egg mixture into an oiled non-stick skillet and cook, shaking pan rapidly, until bottom and sides begin to set, about 3-4 minutes. Using a heatproof spatula, bring in the edges of cooked egg. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until most of the mixture is cooked and edges are set, about 3-4 minutes longer.
- Over a sink take a plate and place on top of the skillet and flip. Slide the tortilla back in the pan and cook an additional 2 minutes. Once done, slide the tortilla onto a serving plate and let cool before cutting.
Make this a meal and serve with side salad or veggies, and other tapas like marinated olives, cheeses, garlic bread, or garlic shrimp!