So I didn't win the lottery, but Spain won the Soccer Eurocup!
A while ago I promised to make something in honor of the next European soccer champion, who later turned out to be my beloved Spain. I was going to do something sweet, but after two suggestions to cook a Spanish potato tortilla I decided that was exactly what I was going to do. And so I did.
I lived in Spain for 3 years and loved it! I loved the people, the way of life, and of course, the food. Before moving there I had tried to make potato tortillas a couple of times, but without great results. It's such a simple thing, with very little ingredients but it has it's tricks.
Luckly one of my Spanish housemates (who was studing to be a chef) made the best ever tortilla de papas (potatos)! She used to make it almost everyweek for us and from watching her I think I can now make a fine one as well, which is quite impressive considering I'm not Spanish!
Original tortillas have just potatos and onions (and eggs obviosly), but often chorizo or other meats or vegetables are added. Today I've kept it simple.
There isn't really a recipe since you can do them to your liking. The only secret it has is to use less eggs than you think you're going to need. I'll give you the amounts for the one I made, that will serve 1 very hungry person or 2 persons that don't eat much.
- 1 small onion
- 3 medium potatos
- 2 large eggs
- 3 tbsp olive oil (divided)
- Vegetable oil for frying the potatos
- Salt and pepper to taste
Start by heating your vegetable oil in a frying pan. Peel and cut the potatos. Tere (my housemate) used to cut them in half lengthwise and then in slices, and that's the way I do it. Deepfry them in the hot oil but don't let them get to crispy (makes a dry tortilla). As soon as they're soft take them out onto a paper towel and sprinkle lightly with salt. While the potatos are frying cut the onion the same way.
Discard the vegetable oil or save it for another time. In a small frying pan heat 1 tbsp of olive oil and add the onion. Let it soften and get a bit golden.
In a bowl put your cooked potatoes and onions. Break the eggs to a small container and wisk with a fork (don't over wisk), add salt and pepper to you taste and poor them over the potatos and onions. Mix carefully so you don't break the potatoes and don't worry if you feel there's not enough egg. In a frying pan (for taller tortillas use small ones, but if you prefer them flat use a larger pan) heat the rest of the olive oil for 1 minute or less and poor the all mix into it. Press very lightly with a spoon to make sure everything is even. Reduce the heat to low or medium low and let cook.
As the bottom and sides get cooked, if you gently shake the pan you'll see the tortilla loosing from the sides. When they start to brown it's time to turn it over. Remember you're not doing pancakes, so don't try to flip this if you don't want to make a huge mess. Just get a small plate (for easier handling) and invert the tortilla onto it. Carefull slide the tortilla back into the pan (uncooked side down) with the help of a spatula.
If you want cover with a leed to promote more heat, but you don't have to. Let cook and you can check on doneness with a cut down the center. Some people like their tortillas runny, others very well done. Me, I'm not the raw eggs kind, but dry tortillas are not my favourite either, so I take the middle path of compromise and make them cooked all the way, but still very moist.
The heat in the eggs will continuing to cook the tortilla, so turn off the heat a bit before achieving the perfect texture for you. In Spain usually they eat it warm as a meal, or cold as tapas. Leftover tortilla with mayo makes a wonderful sandwich. Potatos and bread, you ask. Try it, I answer!
I'm gonna send this over to Cathy @ Noble Pig for her Potato Ho-Down event! I love potatoes, so I can't wait for the round-up to check all the other spuds out. Thanks to other Cathy @ Where's my damn answer, for pointing this event out to me.
UPDATE: The roundup is up! Check the great potato recipes here!
Now get a nice glass of chilled sangria, grab a wedge of my tortilla and repeat after me: Viva la España!