Tortilla Espanola (Spanish Tortilla) Recipe
This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.
I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to make it easier. #1 = less oil. #2 = cook the potatoes and onion together. #3 = Time for the eggs: No need to mix with the others first; just pour the eggs into the pan once the potatoes and onions are cooked. I always grate some manchego or parmesan cheese into it at this point too. #4 = cook on low heat after you add the eggs. #5 = when it is ready to flip over simply place a big plate on top of the pan, hold it in place, flip the pan over, put the pan back on top of the burner, and then slide the tortilla back into the pan. Don't be scared, just do it with gusto! Trust me, you can do it! Sides: It tastes great with a side of cut tomatoes with a drizzle of olive oil and a sprinkle of salt on them paired with a few slices of serrano.
I lived in Madrid for 2 years and this was a STAPLE!! Thank you for the terrific recipe!
I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serrano ham and the peppers. I have worked in many kitchens on the Mediterranean side of Spain, and learned there how to make a mean tortilla. There are two ways: with or without onions, and many restaurants offer both. You can cook the potatoes and onions together, in a deep pan, adding a little more oil and draining it when it's done. You know the potatoes are done when they are soft enough to be broken by the weight of the spatula. The tortilla will come out moist and tender if the potatoes are just a bit mushy, but don't mash them.
I ate this many times each week when I lived in Spain, and am so happy to have a reliable recipe to make it back in Seattle. Mix and match the "extra" ingredients to suit your tastes - I have never made this with any type of meat or cheese. I usually do as the Spanish do, and just stick with egg, potato and onion.
I felt like it either had too much potato, or not enough egg. Also, when it was cooled to room temperature, I found it to still be a little cold, and I also found it tasted better. The cook times are off as well, and the the heat was really high and burned the sides of the omelette, while not cooking the inside.
I replaced the Serrano with regular ham. It was not set up in the 10 minutes recipe called for.
I make my own tortilla. 4 medium potatoes. 3 onions. 9 eggs. I cut the pieces of potatoes and onions really small. Then fry them slowly in wok for 40mn.