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Sep 18, 2015

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Tortilla EspaƱola

Active time:30 minutes

Start To Finish:30 minutes

Difficulty:

Yield: 4

Source: Cooking class in Barcelona

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Ingredients:

1 large potato
½ small green pepper, optional
1 onion
8 large eggs
2 tsp. kosher salt
½ cup extra virgin olive oil

Directions:

Peel the potato, halve it lengthwise, and cut each half into 1/8-inch slices. Peel the onion, halve it through the root end, and cut each half into ¼-inch slices. Seed and core the green pepper and cut it into 1-inch pieces. Add the olive oil to a non-stick pan and turn on high. When the oil begins to bubble, add the potatoes. Stir and flip the potatoes frequently with tongs. They will cook quickly and brown a little because they are so thin.

When the potatoes are almost soft, add the onions and peppers and turn the heat to medium. Continue to stir for 3-4 more minutes. Do not let the potatoes get darker than golden brown - turn down the heat if necessary. The onions do not need to be fully cooked because they will continue to cook once you add the eggs.

While the potatoes, onions and green peppers are cooking, crack all of the eggs into a prep bowl. Add the salt and beat the eggs with a fork until they are well mixed.

Carefully pour out most of the oil in the pan (don't let the potato-onion mixture spill out.)  Pour the beaten eggs over the potatoes, onions and green peppers. There will be enough oil remaining that the eggs shouldn't stick at all.

Cook covered on medium for about five minutes, until the bottom is set and slightly brown. Now for the hard part. Get a large plate or a large, shallow bowl (similar to one you might serve pasta out of), place it over the frying pan and flip the tortilla onto the plate.  (We're assuming you thought to wear oven mitts.) Slide the tortilla from the plate to the pan and cook on the other side until nicely browned.

Serve in wedges. Tastes great hot or at room temperature.

Notes:

Tortilla Española is a common tapa (small plate) eaten in Spain. It is essentially an omelette with potatoes, onions and sometimes peppers. There are no "tortillas" (as Americans think of them) involved. In Spain, it is often eaten at room temperature, sometimes between two pieces of crusty french bread as a sandwich and not necessarily for breakfast.



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