|Components of the Spanish Tortilla|
A dash of milk and a sprinkling of salt is added toward the end for good measure.
These plain and simple ingredients that are in most kitchens at most times combine and transform into the most decadent, delicious and versatile dish around.
I've attempted to replicate the Spanish tortilla in my domestic kitchen several times and even once while camping, each time to varying success but they never tasted as authentic as in Spain.
|Cooking w. our visiting Madrileno, Manu|
To be honest, I was secretly ecstatic Manu was willing to share the trade secrets of his mother's prized tortilla recipe. Upon preparing the dish, I learned no two tortilla recipes are the same and 'my mother's is better than yours' is the general opinion throughout the country.
Spanish Tortilla is often (deceivingly) translated into English as Spanish Omelet but the beauty and focus of the tortilla is all about the potatoes.
|peeled potatoes sliced 1/8" thin|
In this way, the potatoes loosen up slowly, absorbing the aromatic olive oil along the way.
|Olive oil on very low heat|
|add peeled, sliced potatoes to the low-heat olive oil|
|next add the finely diced onions|
Add diced onions 1-2 minutes later.
|lightly beat eggs & a dash of milk in a SS bowl|
|oil-infused potatoes, ready to mix with eggs|
|drain potatoes and add to eggs|
|quickly mix potato mixture with eggs|
Add a dash of milk and lightly beat the eggs.
Once the potatoes are soft to the touch, scoop the oil-soaked potatoes into the eggs. The heat of the potatoes will slightly cook the eggs so work quickly to mix the eggs and potatoes mixture together.
Once incorporated, pour the mixture back into the hot NONSTICK skillet pan. A good, nonstick pan is as important to the success of the dish as the potatoes and eggs.
|Spanish tortilla setting over the heat|
|bravely & carefully flipping the tortilla|
Slide the tortilla into the pan once more and cook for a few minutes more to ensure both sides are cooked.
|2009 Auteur Durell Vineyard Sonoma Coast Chardonnay|
|Spanish Tortilla w. baguette|
|Spanish Tortilla as tapas|
In Spain, the tortilla is eaten hot, cold or at room temperature any time of day. Often, sliced tortilla is placed into a baguette to make a bocadillo,or Spanish sandwich and it can be found sliced into bite-size pieces and served at any self-respecting tapas bar.
Butterdate readers know well I fall hard for certain dishes and dream about them long after they are gone. I still dream of a bocadillo I ate every morning I was in Granada, 3 years ago. It consisted simply of a delicate slice of tortilla and a grilled pasilla-like green pepper between a crumbly baguette. Perfection!