Spanish Tortilla

Today we serve a very classy tapas dish. It’s also very simple if you stick to a few rules. Great for parties because you can share it like a savory cake and pairs up well with beer and wine.

See how made it in our video 12 Things you can do with an Egg

INGREDIENTS
600-700 gr potatoes
2 large onions
6 eggs
Salt and pepper
10 tbsp olive oil

SPECIAL GEAR
Coated pan with lid
Plate of the size of the pan (to flip the tortilla over)

SpanishTortillaBanner2

HOW TO

  • Peel potatoes and cut them into 5mm thin slices
  • Peel onions and cut into 3-5mm slices
  • Place pan on medium heat, add 4-5 tbsp olive oil and fry potatoes and onions together for 20-25 mins with the lid on until potatoes are cooked – not brown
  • NOTE: Don’t try to speed things up by frying on high heat, you are not making fried potatoes
  • Season with salt and pepper
  • Mix the 6 eggs in a large bowl
  • Add the potato-onion-mix to the egg-bowl, mix well and set aside for 10 minutes
  • (Meanwhile, make your own aioli, if you like: see below)
  • NOTE: Never add the egg-mix to the potatoe-mix in the hot pan. You want the potatoes and onions to take a nice bath in the egg-mix first. Some recipes say they should bath up to one hour. We found that 10 minutes work too, but if you have the time, try the long version
  • Place pan back on medium heat with 4-5 tbsp olive oil, add the egg-potatoe-onion-mix and cook for 6-8 minutes until the egg is firm and the bottom side of the tortilla is golden brown
  • Place the plate on top of the pan and flip the pan around so that the tortilla lies on the plate 
  • Slide the tortilla back into the pan to brown the uncooked side for a few more minutes – add some more olive oil if necessary
  • Cut into pieces like a cake or pie and eat hot or cold 

White Aioli with Milk
In the video we serve the tortilla with home-made aioli. As the term ‚aioli‘ means ‚garlic and oil‘ this is pretty much what you need. You can do the aioli with olive oil only, but you might find the taste very strong. So what I do is mix 1 part of olive oil with 2 parts of sun flower or canola oil for a milder taste. One last thing: if you do not have a stick blender, this is going to be a very hard job. It is possible to beat the aioli with a whisk, but you might team up with someone so you can take turns.

INGREDIENTS

  • 1 small garlic clove (you do not need more, trust me)
  • 50 ml of full cream milk
  • 200-400 ml of oil (1 part olive oil, 2 parts sun flower/canola oil)
  • Salt
  • a squeeze of lemon juice

SPECIAL GEAR

  • Immersion blender/ stick blender
  • OR: whisk and medium size bowl

HOW TO (Blender)

  • add milk and garlic clove to a measuring cup (or any other higher cup that fits approx. 1 liter)
  • mix both oils in another cup with pourer
  • start blending milk and garlic until the garlic is pureed, then gradually add oil in a very thin stream and blend well
  • Once the oil is blended in, add more
  • NOTE: do not add to much oil at a time because this will cause your aioli to split (and that’s shit because you have to start over again)
  • The more oil you add the thiker the aioli will become
  • You might need a bit more or less oil depending on how you like your aioli 
  • Once you’ve finished with the oil, season with salt and add a bit of lemon juice if you like

HOW TO (whisk)

  • mix both oils 
  • press garlic into the bowl and add the milk
  • whisk it both together and then gradually add oil in a very thin stream and whisk (like hell) until the oil is whisked in
  • Then add more oil and keep on whisking
  • It is helpful to have another person pouring in the oil while one person whisks it all together (take turns when your arm starts to feel paralyzed)
  • NOTE: do not add to much oil at a time because this will cause your aioli to split (and that’s shit because you have to start over again)
  • The more oil you add the thiker the aioli will become
  • You might need a bit more or less oil depending on how you like your aioli 
  • Once you’ve finished with the oil, season with salt and add a bit of lemon juice if you like

Spanish Tortilla

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