 Photo courtesy of
Jennifer Alvin of Portland, Oregon.
The Spanish
omelets is,
without a doubt, Spain's most commonly served dish. It is a
favorite appetizer served in Spanish cafes and bars. It can also be eaten at breakfast
or as a light supper. As the omelets
is traditionally served cold, it is also the perfect
dish for a picnic.
To learn all about
Eggs
and how to cook them,
and for more great brunch ideas, check out my
Brunch Recipes.
Don't forget to check out my
Spanish Paella
Dinner
Menu
(with recipes)
using this delicious
Tortilla Espanola as a
tapa.
Tortilla
Espanola - Spanish Potato Omelet
1 cup
olive
oil
2 pounds (about. 4 medium or 2 large) russet
potatoes*
1 large
onion
(red or white), chopped
4 cloves
garlic, chopped
Coarse salt
6 large
eggs, lightly beaten
Coarse salt and pepper to taste
Sour cream for topping (optional)
Chopped fresh flat-leaf parsley or chives for garnish
* I usually weight my potatoes.
Heat
the oil in a large non-stick or well-seasoned cast-iron skillet (10-inches
wide and with sloping sides about 2-inches deep)
over moderate heat. Peel the potatoes and slice them into
1/8-inch
slices. NOTE:
Do not put potatoes in water.
7.5pt"> the potatoes, one at a time (so
that they don’t stick together), on the bottom of the skillet.
Add a layer of onions and garlic, and then
continue adding potatoes and onions in alternate layers. Salt each layer of
potatoes generously. Reduce the heat to moderately low, and cook approximately 10 to 12 minutes, lifting and turning the potatoes
occasionally, until they are tender but not brown and the potatoes are cooked through
(they should remain separate and not in a cake). NOTE: The secret is to "cook" the sliced potatoes in the olive oil
slowly, in a frying pan without really frying or browning them.
Remove
the potatoes and onion with a slotted spoon to a baking sheet lined with paper towels, and let them drain. Pour the oil out of the skillet into a cup; wipe out the skillet and
remove any pieces of onions or potatoes stuck to it (it will be used again to set the omelet and must be completely clean to avoid sticking).
In
a large bowl, beat eggs until they are light and slightly foamy; season to taste with salt
and lots of black pepper. Carefully add the potatoes and onions; gently pressing them down so that they are completely covered by
the eggs. Let the mixture stand for 10 to 15 minutes.
Add
3 tablespoons of the reserved oil back to the skillet. Heat the oil in the skillet over
moderately high heat until very hot but not smoking (it must be hot or the eggs will
stick); add the potato and egg mixture, spreading the potatoes evenly around the pan.
Reduce the heat to low, and shake the pan often and run a spatula around the side and
bottom to make sure the omelet is not sticking. After
approximately 8 to 10 minutes, when the
omelet is cooked 3/4 of the way through (top is no longer liquid) and the bottom is
beginning to brown, place a large plate over the pan and invert the omelet onto the plate.
Add
2 additional tablespoons of the reserved oil to the hot skillet. Increase heat to
get the oil hot; immediately reduce heat to low. Gently
slide the omelet (cooked side up) back into the skillet, and cook for approximately 5
minutes or until cooked through and the underside is moderately browned. Remove from heat,
transfer omelet to a large plate (omelet will slide out of the skillet onto the
plate), and let come to room temperature.
When
ready to serve, spread sour cream over top (optional), either cut into thin wedges or small 1 to
1 ½-inch squares that can be picked up with toothpicks, and sprinkle with parsley or
chives before serving.
Makes
10 to 12 servings for tapas or 4 to 6 serving for a light entree.
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