Anywhere you go in Spain you'll likely find this on the menu, in tapas bars, and even in roadside gas stations (along with wine and beer for consumption on premises). Tortilla is that simple, iconic creation that says Spain, the way a simple ham and brie on buttered baguette is quintessentially France. There are many, many recipes online and in books about how to prepare this. After trying numerous ones, I've come upon my own version. It is deceptively simple; the trick is in the execution.
If you're a fan of fritattas this one will ring a bell. And if you're as much of a gadget aficionado as me, you'll likely have one of those articulating, double frittata pans. They are perfect for ease of preparation, but not necessary. Most people just use whatever pan they have (I prefer non-stick) and accomplish the multiple flips with a suitably sized flat plate.
Like friattas, the variations on the ingredients are limited only by your taste and imagination. This particular one is made with potatoes (of course), onions (some prefer to omit) and the addition of Spanish piqullo peppers. The latter are in my humble opinion THE most flavorful roasted, peeled peppers in the world. I urge you to do what you can to obtain them. (They lend themselves to so many uses, including stuffing them with a variety of fillings.
Ingredients:
750 g or ~1½ lbs peeled, thinly sliced Yukon Gold (or similar white) potatoes
1 medium onion (preferably sweet)
6 eggs
400 mls or ~14 oz olive oil
5 piquillo peppers sliced into narrow strips
Salt and pepper to taste
Preparation:
Peel and slice the potatoes into 2 mm rounds, then quarter them. Thinly slice onion and quarter. (A mandolin greatly speeds the process along.) Add the olive oil to a a 10-11" pan with sloping sides Add the onions to the cold oil and turn burner on medium high. After the onion starts to sizzle (about 5 minutes) add the potatoes, making sure to coat everything evenly and submerging the contents to the extent possible. Lower the burner to medium low and gently simmer (the potatoes are more boiling than frying. You do not want crisp potatoes). Turn contents now and then to ensure even cooking. When a slice of potato still slightly resists a fork, you are done. Drain in a colander over a large pot. Reserve the oil.
In a mixing bowl beat the 6 eggs together; salt and pepper to taste and add the pimentos (or whatever tickles your fancy). Add the potato/onion mixture. Stir gently to coat evenly. Allow to rest for about 30 minutes.
Add about 2 tablespoons of the reserved oil to a frying pan (less if you're using a nonstick one) and heat till shimmering. (If you have a thermometer or infrared heat measuring device you don't want the oil to get hotter than 360℉.) Add the egg mixture all at once and spread evenly with a spatula. Turn heat down to low and cook about 5 minutes. Check the undersurface of the omelet with the spatula. If firming up, now is the time to perform the tricky part i.e., flipping the omelet over to cook the other side.
With an articulated double pan, it's easy. Just connect the two halves and flip. Voilá.! Remove top half and continue cooking the omelet over low heat. Do this several more times to cook each side evenly. Alternatively, place a flat plate of greater diameter than your pan over it. Place your hand firmly over the plate and with the other work the handle (or with oven mitt under the pan). In one bold move you must flip the omelet onto the plate. Do not hesitate. This maneuver calls for decisive action. Put a little more oil in the pan and gently slip the omelet back in with the help to the spatula. Gently restore the circular shape of the omelet with the spatula if if got a little lopsided in the transfer. Repeat the process a few times.
Slip the omelet onto a plate and allow to cool. Serve warm or at room temperature. Tip a small glass of manzanilla sherry. ¡Buen provecho!
P.S. Save that now flavorful reserved olive oil and use as you would any fresh olive oil.
Sevilla- The Alcázar
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