Tuesday, February 19, 2013

Tortilla Española (Spanish Potato Omelet)


 (Pictured Above: Tortilla Española with Chorizo, Potatoes and Onions)
  (Pictured Above: Tortilla Española with Potatoes and Onions)

Who says you can only have eggs for breakfast? In Spain, it is common to have tortilla at all times of the day - for breakfast, a mid-day snack, and even served as an appetizer in the evening. Our family loves this dish because it is very rustic and filling. With ingredients such as eggs, potatoes, onions and chorizo, you will be proud to serve it at your next party or take it to a friend's gathering. The traditional recipe is cooked on the stove, but we believe that cooking it in the oven is easier and better for beginners. We hope you enjoy our tortilla as much as we do!


Kitchen Essentials:
Large non-stick pan
Cutting board
Sharp knife
Potato peeler
Large bowl
Plate
Bowl
Paper towel
Whisk or fork
Baking dish
Kitchen thongs
Wooden spoon

Ingredients:
Extra Virgin Olive Oil
1 large onion
Chorizo sausage (optional)
2 large potatoes
4 large eggs
Salt and pepper to taste
Cooking spray

Prep:
Preheat oven to 350 degrees. Thinly slice the onions and potatoes. Set aside.

Tip: the thinner you slice, the quicker it cooks!

Directions:
Coat the bottom of the non-stick pan with a thin layer of olive oil and turn on the stove to medium/low heat. When the oil is hot, begin cooking the potato slices by layering them side by side. Do not try to fit all the slices at once and do not layer them one on top of the other. Season with salt and pepper. Allow both sides to cook about 5 minutes, until the potatoes are a light golden brown and tender. It's okay to lift and turn them occasionally. Remove the slices and place on a clean plate. Add a little more oil if you need it and cook the rest of the potatoes, seasoning each new batch to taste. Once they are cooked, allow them to come to room temperature on the plate. Next, cook the onions and chorizo on the same pan. Do not add more oil because the chorizo will release some fat. Cook low and slow until the onions are soft. Place the onion and chorizo mixture in a bowl lined with paper towel. The paper will absorb the extra oil.

Crack the eggs and place in a bowl. Add salt and pepper to taste. Whisk until the eggs are slightly foamy. This will incorporate air into the eggs and make a fluffier tortilla. Spray the baking dish with cooking spray and place the first layer of potatoes on the bottom of the dish. Spread half of the onion mixture over the layer of potatoes. Next, add half of the egg mixture over the potatoes. Tilt the pan to the sides to make sure the egg spreads evenly throughout. Add another layer of potatoes and the rest of the onion mixture. Finally, pour the rest of the eggs over it. If you have any extra potato slices, feel free to layer them on top. 

Place in the oven and cook for 30 minutes until the top is golden brown and the eggs have been cooked. This dish could be served warm or room temperature. Some people like to cut the tortilla in cubes and serve with toothpicks. 


Mr. & Mrs. P

2 comments:

  1. My husband and son love the one with chorizo but I like mine to be meatless :D

    ReplyDelete
    Replies
    1. Thats the beauty of this recipe, its very flexible. =)

      Delete

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