The Perfect Tortilla Española

(Spanish Potato Frittata)

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This classic Spanish dish is a staple in every home in Spain. This is my family’s recipe which we ate at least 4 times a week, almost our daily bread. A great dish to eat for breakfast, light lunch or an appetizer and a great portable snack for your next summer picnic.

 

Yield:  1, 10” tortilla you can also divide into 2 smaller pans and use 5-6 eggs per 8” pan

Ingredients:

 10                 Eggs

3/4 cup         Extra virgin olive oil

2                Russet potatoes or Yukon Potatoes thinly sliced 1/8” inch

2                   Yellow large onions, thinly sliced 1/8” inch in julienne

1 tsp.            Kosher salt

1 clove          Garlic

2 Tbs.           Parsley, leaves removed

RED MOJO SAUCE for Dipping

Method:

Place the 10 eggs in a large mixing bowl and add 1/2 teaspoon of salt set aside.

In a 10 inch oven proof skillet add 1/2 cup of olive oil and add the garlic clove whole for 3 minutes (this will flavor the oil) the minute you start to smell it, remove the garlic.

Add the onions and cook for about 12-15 minutes at medium heat until they start to caramelize, remove and set aside.

Cook the potatoes: add potatoes in batches and cook for about 15 minutes until fork tender.  Remove from pan, straining the excess oil out of mixture and let potatoes cool.  Keep oil in the skillet

Secret! Add the potatoes and caramelized onions to the eggs mix well to incorporate, let them sit for 10 min the salted eggs will enter all the pores of the potatoes making them creamy and soo delicious.

Turn on your pan and add the rested eggs, potato, and onion mixture

Cook for 6 min on the first side flip the tortilla using a plate as big as your pan count uno, dos, tres and flip!  Cook another 5-6 min on other side until cooked but a slightly runny center.

This will yield a moist in the center tortilla with some runny eggs if you like them more cooked pop yours in the oven at 350 F for 5 min.

(Easier Method if you don’t want to flip it)

Preheat your broiler.

Place the skillet over medium heat and add the oil that was strained out of the onion/potato mixture. 

Mix the onions and potatoes into the bowl with the eggs.

Add egg/onion/potato mixture to skillet and cook until the bottom is brown, about 6 minutes, use a spatula to look underneath. Then place your skillet under the broiler for about 5 minutes, or until golden brown (be sure to watch it, it will burn quickly). Let it cool for about 5 minutes and slide onto a platter, garnish with parsley leaves. 

Dip in Red Mojo Sauce, serve with a salad or great in a baguette with aioli sauce, like in Spain.