Sunday, July 10, 2011

Tortilla Española

My husband grew up in the Canary Islands, Spain and one of his favorite breakfasts is Tortilla Española or a Spanish omelet. It can be had as a breakfast food plan, or sandwiched between crusty bread, or even cut into bite size pieces and served as a tapa anytime of the day or night. 
The classic recipe asks you to deep fry the onions and potatoes, but we boil the potatoes and sauté the onions for a healthier version.
Serves 4, breakfast
  1. 1.Boil 2 large potatoes, peel and cut crosswise into 1/2-inch slices. 
  2. 2.In a 9-inch nonstick skillet, heat 2 tbsp olive oil over medium heat. The skillet should have sloped sides, rather than a sauté pan which has straight sides.
  3. 3.Add 1 finely sliced vidalia onion and sauté for 10 minutes or so, or until light gold. Remove from heat.
  4. 4.While the onions sauté, beat 4 large eggs, at room temperature well. 
  5. 5.Add the sautéed onions and potatoes to the beaten eggs. Season with salt. Mix well.
  6. 6.Add 2 tbsp olive oil on high eat. When the oil is nearly smoking add the egg mixture and tilt the pan to evenly distribute the egg mixture. Cook for about 1 minute and then turn the heat to medium-low. While it cooks shake the skillet slightly on the fire every 1 minute to prevent it from sticking, or at least until the egg is set all over.
  7. 7.With one hand holding the handle of the skillet firmly and the other a plate larger than the pan covering the pan, light the pan slightly, flip it over with a quick strong move to transfer the tortilla onto the plate. Put the plate down and the skillet back on the fire.
  8. 8.Add 1 tbsp olive oil to the skillet and when the oil is nearly smoking, slide the half-cooked tortilla back into the skillet. Shake the pan gently to evenly distribute it. Turn the heat down to medium-low and cook for 5 minutes, or until the tortilla is set to your liking.
Some notes:
  1. ·The tortilla can be prepared with or without the onion, thick or thin. 
  2. ·Light lunch: Cut into wedges, serve with a white asapragus and mixed salad
  3. ·Tapas: Cut into small squares, with a toothpick and olives, and a drizzle of few drops of tabasco. Also goes well with mayonnaise or any Spanish mojo.
  4. ·Healthier option: Use less olive oil and only egg whites. 
  5. ·Can be kept for 3-4 days in the refrigerator.
  6. ·Tweak the recipe around and add other ingredients of your liking: chorizo / asparagus / colored peppers.

And although this blog is to really share my cooking and eating experiences and to encourage you to cook more– you can order a ready made tortilla from: 
Despaña, SoHo, NYC, NY
408 Broome Street (Lafayette / Cleveland) New York, New York 10013
Store hours: Monday–Saturday 11.00 am – 7.00 pm  |  Sunday  11.00 am – 6.00 pm

No comments:

Post a Comment