Who doesn't like tapas? These Spanish "small dishes" are tasty treats, made from simple ingredients, and are mostly gluten and milk free. Tortilla Española (Spanish omelet, or tortilla de patatas) is a crowd pleasing appetizer - a dense frittata-like dish that consists of only eggs, potatoes, onions, olive oil, and seasonings. It is simply delicious and easy to make and serve. I like to serve it at room temperature with some spicy aioli on the side. (Make sure to keep it safe, that is, leave at out for only 4 hours maximum. Any longer, please throw it out to minimize any risk for food borne illnesses.) Tortilla Española is one of the most common tapas throughout Spain and a favorite at Spanish picnics, as it can also be enjoyed cold. A tapas portion of tortilla is sometimes called pincho de tortilla as it is usually cut up into small cubes and each piece pierced with a toothpick.
1/2 cup Olive Oil
5-6 (~2 lbs) medium Russet Potatoes, peeled, and cut paysanne (cut into thin slices)
1-2 medium/large (~1 lb) Yellow Onions, cut into small dice
10 large Eggs
1 tbs Salt (to taste)
1/2 tsp White Pepper (to taste)
1/3 cup Mayonnaise
1/8 tsp Garlic Powder, to taste
1/8 tsp ground Chipotle pepper (or Cayenne), to taste
- Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 20 minutes.
- Drain vegetables in a large colander set over a bowl and cool 5 minutes.
- Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
- Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set.
- Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet.
- Invert tortilla onto a large flat plate or cookie sheet and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate/sheet first. Cover it with skillet and invert tortilla back into skillet.)
- Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set.
- Slide tortilla onto a serving plate and serve warm or at room temperature.
Put mayo into a small bowl, using a rubber/silicone spatula. Mix in the garlic and chipotle to taste, adding salt if needed. Remember, the flavors will bloom over time - so make and allow to sit in fridge for at least 30 minutes before serving.
* The Tortilla and Aioli will keep well stored in refrigerator, covered for up to 2-3 days.
The Sensitive Epicure