Recipe: Spanish Tortilla

There are many different versions of eggs with filling out there: quiche, omelettes, frittatas, etc. One that I particularly like that is easy and also relatively quick is the Spanish tortilla. It´s not so quick that you could make yourself one before work, but start to finish, it only takes about 30 minutes and is a great, basic weekend breakfast, and you could even fancy it up a bit for a brunch with some guests. It´s also popular in our house, because we almost always have the basic ingredients on hand to make it. Here is the basic version. The one tool that is very handy is a good-quality non-stick skillet. I have a little Calphalon guy that I love for this kind of thing.

Spanish Tortilla with potatoes and onion (Vegetarian)

• 4 large eggs
• About 1 ½ cups of very thinly sliced potato (you could use any kind, but a nice, waxy one like a Yukon Gold is particularly good)
• ½ of an onion, very thinly sliced
• 2 Tablespoons olive oil
• Salt and pepper to taste

Heat the oil in a non-stick skillet over medium-high heat, and then add the potatoes. Toss them in order to get an even coating of oil. Sprinkle a pinch of salt over them. They should cook until they are just getting soft, about 5 minutes. Stir them every minute or so.

Meanwhile, beat the eggs in a separate bowl. If you want your tortilla to be really fluffy, you can add a tablespoon of milk. Season the beaten eggs with salt and pepper. At this point, you could also add fresh or dried herbs to the eggs like oregano, parsley, or even rosemary for a distinct flavor.

Once the potatoes are all glistening and beginning to soften, add the onions and another pinch of salt. Continue to cook the potatoes and onions for another 3-5 minutes, until the onions are very soft and just beginning to brown. Another way to tell if the mixture is ready is to just try a piece of potato. It should be slightly al dente, but totally edible. The potatoes will soften a little more with the eggs, but not much.

With the potatoes and onions ready, spread them evenly in the pan, and then pour in the beaten eggs. Tilt the pan so that the eggs spread evenly. Put a tight-fitting lid on the pan, turn the heat down to low, and let the tortilla cook for 10-15 minutes without removing the lid. When it is almost done, it will start to puff up a little bit. You can tell that it´s ready, because all of the egg on top will be set. You can also do a knife test; insert a knife, and if it comes out clean (like with baked goods), your tortilla is done.

Note: I have seen recipes and also witnessed the technique of flipping the tortilla when it´s about halfway done in order to cook the top. A good pan with a lid over low heat negates the need to attempt this somewhat difficult feat.

Plating: If it´s just you and your partner, you can just slice the

tortilla right in the pan and put a portion on each person´s plate. If you want to actually present it, you should invert it, which is much easier than it sounds. Just cover the tortilla with a plate, grab the whole thing with potholders and invert it onto the counter top. Gently shake and lift the pan, and your tortilla should come out perfectly. It makes for a gorgeous presentation.

For an everyday dish, serve it with some hot sauce or ketchup (homemade is the way to go! Recipe to come soon.). For something a little more elegant, you could serve it with sliced tomatoes, a pico de gallo, a small green salad, or even a fruit salsa (maybe diced avocado and mango!).

As far as fillings go, the sky is the limit. If you go to a Spanish restaurant or tapas bar, you´ll see tortillas with cheese, seafood, jamón Serrano, other vegetables, you name it. The same basic principal would apply in your home kitchen. What I particularly like about this recipe is how the potatoes come out. They are sliced so thinly that they cook quickly and have a great texture with the egg. Use what you got! A tortilla can also be a great way to use up that half a bell pepper or extra zucchini you have sitting in your crisper drawer.