Tortilla Española

I got extremely lucky this week! I got a hold of 6 beautiful fresh eggs. Look how orange the tortilla is! No photoshop trick to this one!

This is my favorite Spanish dish! and you can have it prepared early during the day and eat it hot or cold.

Ingredients

8 yellow Yukon potatoes
6 eggs
1/4 of vegetable oil (not olive oil)
one sliced onion (optional)
grated nutmeg
salt and pepper


Peel the potatoes and cut them as thin as you can. This is where you’re going to discover the usefulness of a food processor! Use it to cut your potatoes as slim as possible!
In a big pan spread all the potatoes evenly and then pour the cold oil on top of them. The potatoes will cook evenly that way. Once the potatoes have started to heat up, add the sliced onion if you like. Turn on the heat medium-high and let them cook for about 5 minutes.


With a fork, start moving them around and smashing them while they brown slowly. make sure they become mushy and a little brown but not crunchy. This will take about 10 to 15 minutes more. Don’t turn up the heat, be patient, or the potatoes will fry making them crunchy.
In a large bowl apart beat your 6 eggs with a fork.
Drain your potatoes on a colander over a heat proof bowl to reserve the oil you used for the potatoes. This oil can be re-used for later purposes.


Then add the potato mush to the bowl where you beat the eggs.
Still with the fork, mix the eggs and the potatoes until they have become a gooey mix. Add salt and pepper and some grated nutmeg.


Heat the pan again (if you have a frittata pan, you can switch to using this. Add only a small tbsp of oil to the pan to prevent the omelette to stick. Add the egg and potato mix. And with a fork spread it to cover the entire surface of your pan. Wait about 5 minutes, then with either a pan cover, a big round serving plate, or another pan, flip the Tortilla or Spanish omelette over and quickly put it back on the pan to cook the other side. The tortilla should have the shape of a flat cake.


Leave it on the pan for about 3 more minutes and then lay it on a big round plate.

Anything with eggs and potatoes my kids adore. It is definitely a Sunday meal as I can prepare it early in the day; I don’t need to go shopping to get the ingredients; and I always team it up with bread, a good salad and some good Rioja Wine (not for the kids, of course!).

The great thing about Tortilla is that it can be served hot or cold. You can add onions or peppers, or both. You can add zucchini, tuna, etc. You can be as original as you like. It might be a little tricky the first couple of times you do this, especially when it is time to turn the tortilla around, but once you get the hang of it, it is as simple as it gets. And invest on a good food processor! what a time saver!