Monday, April 19, 2010

Tuesday Night Supper Club--Tortilla Española

Guest Blogger Alert!
We once again have a guest blogger for our Tuesday Night Supper Club.  I am so excited to introduce you to Lois. Lois and I "met" on  She is a fabulous and inventive cook, who has wonderful stories to go with her recipes.  I have made many of her recipes and have loved them all.  Tortilla Espanola is a favorite of mine as well. I never thought to make it a "cocktail appetizer" before, but I am definitely going to now.  Another simple and easy dinner solution for the busy family.
If you want to see more of her recipes and learn more about her exciting life, please visit Lois at Food is My Love Language

My husband was stationed in Spain during our Air Force days, and we fell in love with Spanish food.  I would often order tortilla when dining out.  It's a staple on Spanish menus. 
We were served a small bite of tortilla with roasted green pepper at a tasca in Segovia.  The combination of flavors is fantastic and one we've continued to put together!

I was thrilled to find a recipe and learn the proper technique for making tortilla when we returned to the states.  This Spanish favorite, a potato and onion omelet bares no similarity to Mexican tortillas, except that they are both round and somewhat flat.

I usually serve it in wedges for dinner (or breakfast) or 1-inch squares for an appetizer. Serve with roasted peppers or salsa. The simple ingredients make this the perfect dish to prepare when the cupboard is bare.

Adapted from The Foods & Wines of Spain

1 c. olive oil
4 large potatoes, peeled and cut into 1/8 inch slices
coarse salt
1 large onion, thinly sliced
6 - 8 large eggs


This technique takes some practice, be sure to read through it before beginning.

Heat the oil in a skillet, add the potato slices one at a time. Alternate layers of potato with layers of onion, salt the layers lightly. Cook over medium heat, turning to potatoes frequently, until tender but not brown.

While the potatoes are cooking, beat 6 eggs in a large bowl, salt lightly. Remove potatoes from the oil and drain. (Keep the oil, you'll need 3 T. for remainder of this recipe; it picks up a great flavor from the potatoes and onion so you may want the rest for future use.)

Add the potato mixture to the beaten eggs, pressing them down so they are completely covered in egg. Add additional beaten eggs if necessary. Let the mixture sit 15 minutes

Wash the skillet, it's imperative that the pan be spotless (and dry) before the next step.

Heat 2 T. of the reserved oil in the skillet over high heat until very hot. Add the potato and egg mixture, spreading it evenly in the skillet. Reduce the heat to medium-high and shake the pan to prevent sticking. When the mixture begins to brown, invert a plate of the same size (or slightly larger) over the skillet. Holding the plate in place, flip the skillet and the plate, putting the tortilla onto the plate; add 1 T. of reserved oil to the pan, slide the tortilla back into the skillet to brown the other side. (If the pan wasn't hot enough, some pieces may have stuck to the bottom. Scrap them off and fit them back into place. They'll reattach as you continue to flip the tortilla.)

Lower the heat to medium. Flip the tortilla 4 or 5 more times (this helps with the shape), cooking for a bit on each side, 8 - 10 minutes in total. Spaniards like their tortilla to be a little juicy inside; I prefer my eggs cooked all the way through. Adjust cooking time accordingly. Transfer to a platter and serve hot or at room temperature.
I am always looking for guest bloggers. Please email me at christy@luciagrace(dot)net
Be sure and let us know if you try this recipe! You can find Lois at


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