Surprisingly, food is a big part of my life. (I know, complete shocker, right?!) Technically, it’s a big part of everyone’s life, as we need substance to fuel our bodies. However, I’m not just talking about a food for livelihood’s sake. I’m talking about the more adventurous side of food. The exploratory side, as it were. Which is why living in Spain was such an amazing experience!
Besides the culture and amazing sites, food was such a mind blowing experience when I lived there. With jamón iberico, cochinillo (baby pig) and a variety of tapas that would make your mouth salivate so much it would make Pavlov proud, it’s not hard to understand how someone could grow a spirit of culinary curiosity. That’s why I decided to tackle one recipe that I always loved ordering when I went out: Spanish Tortilla, also known as Tortilla Espanola! (Spanish accent required.)
It’s such a simple, versatile dish, Spanish tortilla. Served as breakfast, lunch, dinner or as a tapa, it’s a dish that has stuck with me for almost a decade. With eggs, potatoes, onions and olive oil, you may be wondering what could be so incredibly amazing. It’s the combination of flavors, and the fact that even though the base of the dish is 4 ingredients, there are SO many different versions out there. For example, some cooks like to have the center of the omelet soft, while others like it firm. Some enjoy the onions caramelized, while others like them somewhat toothy. Some prefer their potatoes fried, while others don’t. Some like to add herbs, while others like to add spices, while others like to add chorizo. It’s left entirely up to the person making the dish! So much room for creativity!
For this recipe, I decided to go with caramelized onions, boiled potatoes and a firmer egg center. Obviously if you want to change or adjust anything regarding this recipe more to your liking, please feel free! I happen to like the sweetness of caramelized onions and the texture of boiled potatoes. So the method to create that is what I’m going to share with you. Also, I’m not the biggest fan of frying potatoes and all of the oil that is absorbed into them, which is why I decided to boil my potatoes. (One thing even the Spaniards couldn’t change about me with their love of olive oil.)
I started by bringing a 2-qt pot, with just enough water to cover the sliced potato, to a boil. Added some salt to flavor the potatoes and cooked for 10 minutes, until the potatoes where tender when tested with a fork.
While that was cooking, I caramelized the onions using 2 T. of olive oil in my 8″ cast iron skillet, over medium-low heat, stirring occasionally. (Just make sure that when handling a cast iron skillet, you use oven mits. The handle WILL get hot!)
Since the onions take about 15-20 minutes to caramelize, this is when I made the garlic aioli and beat my eggs and dill together. (Multi-tasking for the win!)
Once the potatoes were done, I drained them in a colander and then added them and the caramelized onions to the beaten dill/egg mixture. I stirred that until they were coated nicely. Then I added 1 T. of olive oil to the used skillet, over low heat, and poured the egg mixture in.
I let that cook for 10 minutes, periodically using a high-heat spatula to go around the edges to help form that classic tortilla edge. Also, if need be, you can use the spatula to gently press the edge of the tortilla up and tilt the skillet to allow some of the top liquid to drain on the inner sides of the skillet. This will help when flipping the tortilla over, so as not to have too much uncooked egg on top. Yes, we are going to flip this bad boy. 🙂
Once the sides of the tortilla have solidified and turned a nice golden brown color, we are going to flip the tortilla. I recommend doing so over a sink, just in case you have some excess egg on top that may try to splash out.
Using a plate that is slightly larger than the skillet, I placed it on top of the skillet and QUICKLY inverted the two together. The tortilla should pop out somewhat easily. I used the remaining 1 T. of olive oil and added it to the skillet, spread it around with my high-heat spatula and then poured whatever egg liquid came from the plate back into the skillet. Then I gently slid the tortilla back in as well.
I let this cook on medium-low for another 15 minutes and then turned the stove off, allowing the residual heat from the cast iron to finish cooking the tortilla for about 5 more minutes. When you press against the top of the tortilla it should be firm. Not too firm, but it should provide resistance similar to a sponge cake.
Use a spatula to aid in removing the tortilla from the skillet and place it on a plate. Cut into 4 wedges and serve with the garlic aioli!
Espero que disfrutéis de esta receta! Por favor, compartir sus fotografías de su propio tortilla espanola y me etiqueta en Instagram! Me encantaría ver cómo salen!
Como siempre, gracias por cocinar conmigo en Stark Naked Cooking y tienen un maravilloso fin de semana.
Hasta cuándo seguir nuestras aventuras cocina la semana que viene!
- 4 T. Olive Oil
- 1 (9 oz.) Red Potato, peeled and cut into 1/4" slices
- 1 (5 oz.) Medium Yellow Onion, sliced thinly
- 6 Eggs
- 2 T. Dill, roughly chopped
- Salt and Pepper, to taste
- 2 Garlic Cloves, minced or pressed
- 1/4 tsp. Salt (preferably coarse kosher salt)
- 1/2 Cup Mayonnaise
- Place sliced potatoes in a 2-qt. pot with cold water just covering them. Bring to a boil, add salt to the water for flavoring (roughly 1 tsp.) and cook potatoes until tender, about 10 minutes.
- Meanwhile, place 2 T. of olive oil into an 8" cast iron skillet over medium-low heat. Once the oil starts to shimmer, cook the onions until they are a light golden brown color (aka caramelize) and tender, about 15-20 minutes. * Stir frequently.
- While the onions and potatoes are cooking away, let's quickly beat the eggs and dill in a bowl.
- Also, let's prepare the aioli. To make the aioli, combine the garlic, salt and mayo in a small food processor and pulse until desired consistency; reserve.
- By now the potatoes should be done (test with a fork to see if they are tender), as well as the onions. Drain the potatoes in a colander, then add that and the onions to the bowl with the beaten eggs and dill. Mix together gently until the potatoes and onions are coated nicely. Season with salt and pepper.
- Heat 1 T. of olive oil in the same skillet that was used to cook the onions, on low heat, until the oil shimmers. Add the egg mixture and shake the skillet lightly. Use a high heat spatula to give a little stir and then cook for 10 minutes on medium-low heat. Periodically use the spatula to go around the edge of the skillet to ensure that the tortilla is not sticking to the sides. This also allows us to see that the tortilla is cooking nicely (should have a nice golden color).
- Now here's the fun part: flipping the tortilla! Grab a plate (preferable with no rim) that is slightly larger than the skillet and place it face down on top of the skillet. Pick the skillet and plate up together and QUICKLY flip over.
- *WARNING* there may be some extra egg mixture that comes out on the plate. This is totally fine! We can just pour it back into the skillet when we slide the tortilla back in. Just make sure to flip over a sink just in case anything tries to surprise you.
- Now that the one side of the tortilla is finished, we need to cook the other. Take the remaining 1 T. of olive oil and pour that into the skillet. Let that come to a shimmer and then pour whatever excess egg mixture came out when flipping the tortilla.
- Next, slide the tortilla back into the pan, raw side down. Cook for an additional 15 minutes on medium-low heat.
- Once done, use a spatula to remove the tortilla from the skillet and top with garlic aioli and a spring of dill.
- MAKE SURE TO USE AN OVEN MIT WHEN HANDLING THE IRON SKILLET!
- When caramelizing onions, make sure that you use a low heat. We want to draw out the moisture of the onions slowly so that the onion with caramelize. If the heat is too high, the onion will burn and that will give the dish a completely different flavor. 😉