Ana y Carmen’s Tortilla EspañolaJanuary 11, 2012 at 9:00 am | Posted in Lunch, Travels | 11 Comments
Today I decided to change up the Wordless Wednesday theme and publish a guest post from Ana Ibañez Garcia!!! Sweet Ana, Maggie’s hermana in España was featured on the blog earlier in December and agreed to help me with a special potato project by sending me this beautiful compilation of photos and recipe of her mother’s tortilla española.
Here is lovely Carmen. She treated Maggie like a queen in that household and fed her amazingly. We were so lucky to be able to have a specially prepared lunch on our visit. So without further ado, please go for the jump to see pictures and the recipe!
INGREDIENTS for 3 people
3-4 medium potatoes, peeled
3-4 large eggs
Olive oil for pan frying
Salt to taste
Step-by-Step Recipe with Photos
Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8″ thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook. Add salt.
In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.
Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork (Add salt). Pour in the potato. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn – or the tortilla will! When hot, stir the potato eggs mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Slide the omelet onto a plate to serve.