How to Make Traditional Spanish Tortilla Española – A Delicious Journey
If you’re in the mood for a savory slice of Spain, look no further than the traditional Spanish tortilla Española. Known affectionately as just “tortilla” in Spain, this dish is a delightful combination of simplicity and flavor, melding potatoes, onions, eggs, and olive oil into something truly magical. So, roll up your sleeves and get ready to bring a piece of Spain into your kitchen with this easy and delicious recipe.
Ingredients: The Foundation of Flavor
Before we embark on our culinary adventure, make sure you have the following ingredients on hand:
- 4-5 medium-sized potatoes, peeled
- 1 large onion
- 6-8 eggs
- Extra virgin olive oil
- Salt to taste
The Perfect Prep: Slicing and Dicing
The first step in creating your tortilla Española is to slice your peeled potatoes and onion thinly. This is crucial for achieving the right texture and ensuring they cook evenly. A good tip is to aim for slices about 1/8 inch thick – this way, they’ll soften perfectly without falling apart.
Cooking the Potatoes and Onions: A Slow Simmer
Once you’ve sliced your potatoes and onions, it’s time to cook them. But, instead of frying, you’ll be gently poaching them in olive oil. Pour enough olive oil into a large frying pan to cover the bottom by about a quarter of an inch, and heat it over moderate heat. Add your sliced potatoes and onions and sprinkle with a little salt.
Now, here’s the secret – you don’t want to fry them until crispy; instead, you’re aiming for a soft, barely golden texture. Keep the heat low enough so they’re gently simmering. This could take about 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Cracking the Eggs: The Binding Magic
While your potatoes and onions are simmering to perfection, crack the eggs into a large bowl and beat them with a pinch of salt. The eggs are what will bind your tortilla together, so make sure they’re well beaten.
Combining Ingredients: Where Magic Happens
Once your potatoes and onions are cooked, use a slotted spoon to transfer them to the egg mixture (this allows excess oil to drain). Gently mix together, ensuring the potatoes and onions are evenly coated with egg. Let the mixture sit for about 10 minutes; this resting time helps the flavors meld together beautifully.
Cooking the Tortilla: The Flip Is Key
Now, it’s time for the exciting part – cooking your tortilla! First, pour out most of the oil from your frying pan (you can save it for another use), leaving just enough to coat the bottom. Heat the pan and then add your potato-egg mixture, spreading it evenly. Cook over a low heat. You’re looking for the eggs to set around the edge, which can take about 5 minutes.
The hallmark of a great tortilla Española is its slightly runny center, but if you prefer it fully set, extend the cooking time. The most challenging (and fun) part is flipping the tortilla. Once the bottom is set, place a large plate over the frying pan, hold it firmly and flip the pan so the tortilla lands on the plate. Then, slide the tortilla back into the pan to cook the other side. A few more minutes should do the trick!
Serving: The Grand Finale
Once cooked, let your tortilla cool for a few minutes before cutting it into wedges. Spanish tortilla tastes wonderful both warm and cold, making it a versatile dish that’s as perfect for a tapas night as it is for a picnic.
A Taste of Spain In Every Bite
Congratulations! You’ve just made a traditional Spanish tortilla Española. This dish is more than food; it’s a journey through the flavors of Spain, a taste of its culture and warmth. Whether you’re cooking for yourself, your family, or friends, the tortilla is sure to bring smiles and satisfaction. Experiment with the thickness, cooking times, and even additional fillings (like chorizo or peppers) to make it uniquely yours.
Remember, the beauty of Spanish tortilla lies in its simplicity and the love with which it’s made. So, share this delightful dish, and let the flavors talk of the beautiful, sunny lands of Spain. ¡Buen provecho!
