Tortilla Espanola

 

Tortilla Espanola is one Spanish tapa I always order. I decided to make it— to go with the Seafood Paella Ole!

It is sometimes served as a light dinner in Spanish homes with a salad.

Tortilla Espanola

8-10 servings as an appetizer

7 medium potatoes or 12 small potatoes, peeled

6 large eggs or 8 egg whites and 2 whole eggs

2 cups of olive oil for pan-frying

1 large yellow onion chopped

¼ cup parsley, chopped fine

Salt and pepper to taste

Preheat the oven to 375°F.

Cut the peeled potatoes in half lengthwise and slice in pieces approximately ⅛ inch thick. Try to keep the slices about the same size.

Roll In Clean Towel to Dry Potatoes

Separate and roll potato slices in a clean kitchen towel to absorb extra moisture from the potatoes. If you slice them too thick, it will take longer for them to cook.

Peel and chop the onion into ¼ inch pieces.

Mix Potatoes and Onions and Salt

Put potato slices and chopped onions in a bowl and mix together. Salt the mixture.

Pour the oil in a large baking sheet with sides— heat for 3 minutes. Drop a single piece of potato into the oil to make sure it is hot enough to fry. Carefully place the potato and onion mixture into the baking sheet, spread evenly over the surface.

Bake In Olive Oil In Baking Sheet

The oil should almost cover the potatoes. Watch so the potatoes do not burn. If the oil is too hot, the potatoes will brown on the outside, but still be raw on the inside.

Cook for 3 to 5 minutes, remove baking sheet from oven, turn potatoes, and return to oven for 3 to 5 minutes longer— until potato slices are soft in center. Repeat with next batch of potatoes and onions replacing oil as necessary.  If you can poke a piece of potato with a spatula and it easily breaks in two, the potatoes are done.

Drain The Oil

Remove from the baking sheet with a slotted spoon or spatula, place the potato and onion mixture in a colander for a few minutes to allow excess oil to drain. Place a plate underneath to catch the excess olive oil.

Seperate The Eggs

While the mixture is draining, separate the eggs into a large mixing bowl and whisk, add parsley and pepper.

Fold Parsley Eggs Into Potatoes

Pour into the potato onion mixture, folding lightly to cover.

Pour 1 to 2 tablespoons olive oil into a non-stick frying pan (about 10 inches), and heat on medium heat. Be careful not to get the pan too hot because the oil will burn and the tortilla too! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. The egg will cook around the edges. Carefully lift up one side of the tortilla to check if the egg is “browned.” The inside of the mixture will not be completely cooked and the tortilla top egg will still be a little runny.

When the mixture has browned on the bottom, it is ready to turn over and cook the other side. Carefully take the frying pan to the sink… in case it slides off— the mess is contained!!!

Slide Onto Plate

Place a large dinner plate (about 12 inches) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the tortilla will “fall” onto the plate. Now breathe!

Place the frying pan back on the stove and use enough oil to cover the bottom and sides of the pan. Let the pan warm for about 30 seconds.

Slide From Plate Back Into Skillet

Now slide the tortilla (which is still a little runny), into the frying pan. Use a spatula to catch any egg mixture that runs out and to shape the sides of the tortilla. Let the tortilla cook for 3 to 4 minutes longer. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Carefully slide the Tortilla Espanola out of the pan onto a plate! Much easier this time.

To serve as a main course, slice it into pieces like a pie.

As an appetizer slice into wedges and serve with Spanish Olives…and…

Slice and Serve

It is better to practice a little than to talk a lot.

Muso Kokushi

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