Tortilla Espanola

A tortilla is a simple Spanish omelet, usually served as part of tapas buffet or for lunch, cold on a sandwich. It is much like an Italian frittata, except you make a tortilla on the stove and with potatoes, as opposed to a frittata which is baked in the oven.

I think I will get better at it with practice.

Though the ingredients are simple, the process of cooking and flipping can be tricky.
Let it be known: you have been warned.

Make sure you have a flexible fish spatula, one that is thin and can slide underneath the tortilla to help lift it out.



Another rule is stick to the 1/2 cup of oil in the recipe.
I thought it was a lot, but if you don't use that quantity, you will have nothing but a big stuck omelet.

I found this simple recipe on Angela's blog, and it came out beautifully, though I did panic when I was flipping it.

We loved this warm, and cold the next day in the lunchbox.



Tortilla Espanola: (adapted from Angela's Food Love):

1/2 cup olive oil
6 eggs, beaten
1-2 links of good Spanish chorizo, cut into small cubes (I used one because I don't like it too spicy)
1 large Yukon gold potato, peeled and diced into 3/4" cubes
1 small onion, diced
salt & pepper

In an 8" heavy skillet, heat olive oil on medium and cook your potatoes and onions for about 12 minutes, covered.
Add the chorizo the last minute while the potatoes are cooking.

Remove the potatoes, onions and chorizo with a slotted spoon to a bowl and add the 6 beaten eggs to this mixture, salt and pepper.

You probably will need to add MORE oil to the skillet.
I promise this was not greasy.

Pour in the egg mixture and stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally until the edges set and the center is slightly running, about 6 minutes on medium flame.



Place a plate, upside down, over the skillet, and invert the tortilla onto the plate (be careful about the hot oil that will drip out of the pan). Slide the tortilla back into the skillet and cook over low heat until it's completely set in the center, a few minutes longer. Slice and serve.

Ole!