The ultimate Spanish classic is actually quick and easy to make. There’s no dish more typical of Spain and this is something every household and every restaurant whips up on a routine basis. No, it’s not anything like the tortilla you may be thinking of, the spanish tortilla is often referred to as a spanish omelette (even though it hardly resembles an omelette) and is actually more like a scrambled egg/potato pie without crust. Make one today and enjoy your next get together with friends, spanish style!
45 Minutes (3 hours until ready to serve)
What You’ll Need:
4-5 golden potatoes
1 white onion
Olive oil (preferably spanish)
Salt and Pepper
Finely dice onion and set to side. Clean and peel potatoes and slice into thin rounds, then dice into small squares and rinse with cold water to remove starch, dry and set to side. You’ll want a 2:1 ratio, more potatoes than onions. Break eggs into a large bowl and add 2 tablespoons of milk, then mix lightly.
(1) Place a 20-24cm (8-9.5 inch) frying pan on medium/high heat and add olive oil. When warm, add diced potatoes and let simmer for 10 minutes. Continually stir as to avoid burning or browning of the potatoes. Once they begin to soften, add diced onions and continue to mix and sprinkle with salt, let cook for another 10 minutes or until potatoes are soft and onions are translucent. Cooking time: 20-25 minutes
(2) Using a spatula, pat down potatoes and onions to fill pan evenly and pour the scrambled eggs into pan, mix again to spread out the eggs evenly, and then pat down again to flatten out the mixture. Reduce to medium to heat and let simmer for 10-15 minutes. Watch mixture and use a knife to loosen edges as the mixture begins to firm.
(3) Once the majority of the mixture has begun to firm up (edges appear firm and center has some firmness below but liquid on top) you may remove pan from the heat and place a plate larger than the pan size on top. Carefully flip the pan upside down with a firm hand on the plate, so as to place the uncooked side of the tortilla face-down on the plate. Return pan to heat and add splash of olive oil to pan, then slide the tortilla from the plate back into the pan, placing the uncooked side onto the pan. Reduce heat slightly and let this cook for another 5-10 minutes.
(4) Use a toothpick to check that mixture is cooked almost completely through and slide onto a plate. Let sit for 1-2 hours until room temperature and serve.
The pincho de tortilla is typically sliced into a pie slice sized portion and served with a piece of baguette bread.
Comment or Rating:
Give this easy recipe a try and if you have another variation, let’s hear it!