Spanish Tortilla of Doom

We’re slacking off. It’s bad. I’m ashamed. I haven’t posted a recipe in a while, I feel hollow, empty like an egg that Delia Smith’s pricked with a pin. I want to post, I want the knowledge that MCC Sensi has passed down to me to expand into the void of the interweb. I want to share the Tortilla. The Spanish Tortilla, the sweet taste of the onions finding their way through the potato and egg, the heavy lightness, the oily dryness, the…

Tortilla01

Best write it up really, the vast array of ingredients included

  • 4 big potatos, peeled and sliced – whole round slices
  • 3 big onions, peeled and sliced – semi circle slices
  • 5 eggs
  • 1 pint of mild olive oil
  • Salt and pepper

Pint of Oil
I did say oil didn’t I?

First we need to get the pint of oil (that’s right a whole pint), and bring it up to a medium heat in a nice big frying pan. Add in the slices of potatos and leave to cook until they’re just soft, the tip of a knife should just sink in. Once done, strain off into a heat proof bowl.Don’t chuck away the oil, as we’re now going to do the same thing with the onions using the same oil. Fry them off until just going brown. Then strain them and shove into the same bowl as the potatos. (Keep the oil, MCC Sensi poured it into a bottle for roasting some veggies on a later occasion.)

Now crack the eggs into a bowl and whisk until a little frothy. Now add in the potatos and onions and stir in gently, add a bit of salt and pepper. IMPORTANT tip, taste the mix. I know, it sounds grim, tasting the raw egg and stuff, but it’s the only time really to add the salt and pepper, makes sense to me and didn’t taste that bad as it goes.

Now to the cooking, heat up a pan to a low to medium heat, add a little oil, enough for a small film on the bottom (use a but of the oil from earlier). Now add in the mix, spread it out, pushing down gently so that it moves out from the middle, give the pan a little shake. The trick is to cook the Tortilla slowly, we don’t want the underside to become “leathery and brown”, once it looks like its set a bit, try and check underneath it. If it’s cooking too quickly, put it under the grill to warm the top.

Cooking Tortilla
Probably worth a look underneath now.

Once it looks set (not cooked), we need to flip it over. Put a plate on top of the pan, magically get the Tortilla onto the plate and then slide it back in to the pan and press down. Ta daa.

There’s something about Spanish Tortilla’s that makes them so much more than the sum of its parts…

Adios amigos.

9 Replies to “Spanish Tortilla of Doom”

  1. This looks delicious! You did catch my attention with a pint of oil! Would this recipe still taste as good if you just roasted the potatoes in a small amount of oil?

  2. Yes, i think you could roast the potatoes, then slice them & shallow fry the onions. Try it both ways, Kathy…See what you think…

  3. I made this again yesterday. Flippin’ brilliant. I didn’t strain the potatoes and onions well enough after deep frying, making the tortilla a little oily, but it was still wicked.

  4. Looks yummy! One thing: don’t be tasting the raw egg. Instead, take a small amount (like a teaspoon) of the mixture and cook it real quick and taste the cooked stuff. You’ll be more accurate with your seasoning and you don’t have to taste raw egg.

    I saw Julia Child do this once testing the seasoning for a meat loaf. It was one of those hand-slapping-forehead moments…

    Nice blog you have here, by the way. Been lurking for a while! – j

  5. Jeff, we apreciate your concern, we do, really. However the MCC is about Men and Ignorance and this particular post illustrates that far too well. Despite this, we are all still alive, with only one of us having a small bout of vomiting,clucking, vomiting, clucking…

  6. OK, to each…

    While I have your attention and at the risk of destroying more ignorance – you’ve got this light gray on white thing going now that really doesn’t work on my LCD, very hard to read… cheers! – j

  7. Jeff, you’re right. So we’ve changed it again. One day I’ll have to actually make one of these WordPress skins from scratch…

  8. Spanish tortilla is pretty much like paella in a certain way: there are as many tortilla variants as there are spaniards. With that in mind, I just wanted to comment that I had never seen a spanish tortilla where the potatoes were cut in such large slices.
    Spaniards are actually divided in 2 groups when it comes to chopping potatoes for a tortilla española:
    1) people who chop potatoes in small dice of about 1 cm. sides
    2) people who slice potatoes in irregular small chunks. Sort of like french fries, just shorter (about 2/3 cm.) and a lot thinner (2/3 mm.)
    I belong to group 1.
    Furthermore, spaniards are divided in 2 groups when it comes to adding onion or not. I prefer an onionless tortilla, but I do agree that a tortilla española with onion cooked to the right point (which is VERY rare to find) can be a really nice treat.
    Finally, the right balance between the amount of eggs and the amount of potatoes, the amount of salt (as you’ve said here), how much oil you use, how hot it is, and how much you cook the whole thing, are all variables that mixed up can render a whole infinity of tortilla results.
    As I said, there is no such thing as the best tortilla, as there is no such thing as the best wine. Nor is there such thing as the best spanish iberian ham, although if you haven’t tasted it yet, then there is something you are missing!

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