Everything about food, from matching food and wine to recipes, techniques and trends.
User avatar
User

Robin Garr

Rank

Forum Janitor

Posts

17490

Joined

Fri Feb 17, 2006 2:44 pm

Location

Louisville, KY

RCP: Tortilla of Spain, I adore you ...

by Robin Garr » Sat Apr 12, 2014 9:54 pm

I guess just about everyone knows by now that a Spanish tortilla is not the same thing as a Mexican tortilla. The delicious Spanish tortilla is something like an omelet, but slow-cooked and hearty, almost always loaded with thin-sliced potatoes and often other veggies as well.

Tonight for dinner I constructed a tortilla with three large free-range local eggs, about 12 ounces of waxy fingerling potatoes, a smallish fennel bulb, onion and garlic. I cut the fingerlings lengthwise into 1/2-inch slices and cut them in turn into rough squares; parboiled them for about 7-8 minutes until tender but not falling apart; shocked then with cold water, drained and set aside. I sliced the onion and fennel thin and minced the garlic fine, and broke three fresh, free-range eggs into a bowl, beating them briefly with a fork and seasoning to taste with salt and freshly ground black pepper.

The prep work takes about as long as the actual cooking, although it's worth noting that a tortilla goes low and slow; in contrast with an omelet which cooks in a minute or two, a tortilla might take 10 to 15 minutes to get where you want it to go.

So, using a nonstick saute pan, I browned the onions and fennel in plenty of good olive oil; then added the garlic, cooked briefly, and then gently stirred in the cooked sliced potatoes. warmed briefly, and, reducing heat to fairly low, poured in the eggs, pushing the contents of the pan down with a wooden spoon to make sure that the eggs were well incorporated and the potato slices mostly lying flat.

Cook over low heat until the bottom of the tortilla is finished and the top is starting to congeal, probably 5 to 10 minutes; then run it under a broiler until the top cooks, 2-3 minutes more. When the tortilla is solid but still moist, slide it onto a plate, cut into wedges with a pizza cutter, and serve.

It's fine hot, but just as good served at room temp or cold; we'll enjoy the two leftover slices cold for lunch tomorrow.
User avatar
User

Fred Sipe

Rank

Ultra geek

Posts

415

Joined

Thu Jul 13, 2006 12:34 pm

Location

Sunless Rust-Belt NE Ohio

Re: RCP: Tortilla of Spain, I adore you ...

by Fred Sipe » Sat Apr 12, 2014 11:03 pm

One of my favorite brunch dishes. I generally do the sometimes messy maneuver of flipping onto a plate after it's somewhat firm and then sliding it back into the pan to finish.
User avatar
User

Robin Garr

Rank

Forum Janitor

Posts

17490

Joined

Fri Feb 17, 2006 2:44 pm

Location

Louisville, KY

Re: RCP: Tortilla of Spain, I adore you ...

by Robin Garr » Sun Apr 13, 2014 8:27 am

Fred Sipe wrote:One of my favorite brunch dishes. I generally do the sometimes messy maneuver of flipping onto a plate after it's somewhat firm and then sliding it back into the pan to finish.

Me too, Fred! I just happened to notice, though, that I could slide my nonstick skillet into the open door of our DeLonghi toaster oven and it fit exactly, with the non-ovenproof handle on the outside. I thought I'd give it a try, and it worked remarkably well.
User avatar
User

Bob Henrick

Rank

Kamado Kommander

Posts

3980

Joined

Thu Mar 23, 2006 8:35 pm

Location

Lexington, Ky.

Re: RCP: Tortilla of Spain, I adore you ...

by Bob Henrick » Sun Apr 13, 2014 6:40 pm

Robin, I first had a tortilla espanola in 1969. Still make them, and I also slide it into the plate to turn it over. That actually sounds good for dinner here tonight. I to like to fry the potatoes, onions and garlic in some olive oil before I break the eggs though.
Bob Henrick

Who is online

Users browsing this forum: Bing [Bot] and 5 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign