Getting Creative With Tortilla Española
As many of us are in our own homes, safely distanced from our friends and neighbors, we are thinking about satisfying, quick, and nourishing meals to prepare for our families. One of the classic Spanish dishes – which Chef José Andrés has called “the most important dish in Spanish cooking” – is the Tortilla Española, a beautiful and simple potato and egg omelet. It’s a staple at Jaleo restaurants, so we’re sharing our recipe, plus some great variations, so you can prepare this delicious snack en su cocina.
Tortilla Española
SERVES 4
INGREDIENTS
2 cups plus 2 tablespoons Spanish extra-virgin olive oil (we recommend José Andrés Foods Arbequina)
1 pound russet potatoes, peeled and diced into ½-inch cubes
6 large eggs
Sea salt, to taste
DIRECTIONS
Start by frying the potatoes: heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches 250ºF on a candy thermometer. Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towels.
Using an electric mixer or whisk, vigorously beat the eggs in a large bowl with 1 teaspoon of salt until they're foamy. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.
Heat the remaining 2 tablespoons of olive oil in a 6-inch sauté pan over high heat. Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture. Return the sauté pan to the stove top and reduce the heat to low. The tortilla should puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.
Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, carefully flip the tortilla back over and allow the center hole to close up. Transfer the tortilla to a platter, season with salt and cut into wedges to serve.
Get Creative In The Kitchen
Our recipe is only a starting point. You can customize your tortilla using all sorts of pantry favorites. Try adding roasted piquillo peppers and Spanish tuna with this recipe. Have a bag of potato chips handy? Try out this crunchy potato chip omelet – a time saving technique that produces a delicious, quick meal.
Tortilla with Tuna & Roasted Peppers
SERVES 4
INGREDIENTS
START WITH TORTILLA ESPAÑOLA RECIPE ABOVE
1 jar of José Andrés White Tuna in Olive Oil, removed from oil and broken apart
2 ounces Idiazábal cheese, grated
4 José Andrés Roasted Piquillo Peppers
Fresh parsley, for garnish
DIRECTIONS
To the base recipe, mix in the tuna and cheese. Proceed with the Tortilla Española recipe above.
After inverting the half-cooked tortilla onto the plate, place the peppers flat in the pan, and sear for 30 seconds on both sides. Place the tortilla back on top of the peppers so that the uncooked egg forms around the peppers. Once the bottom has firmly set, remove to serving plate, garnish with a few sprigs of fresh parsley, and serve.
Tortilla De Patata Con Chips
SERVES 4
INGREDIENTS
START WITH TORTILLA ESPAÑOLA RECIPE ABOVE
1 large bag (6.7 ounces) José Andrés Potato Chips or other olive oil-fried potato chip
DIRECTIONS
To the base recipe, add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Proceed with the Tortilla Española recipe above.
Slide tortilla onto a clean serving plate, garnish with a sprinkle of sea salt and a handful of the unused chips. Serve immediately.
The Tortilla Española is a versatile dish that can work with just about everything in your kitchen cabinet. So what’s your Tortilla del día?
Stock Up Your Pantry
