At this time three years ago, I was in Spain walking Camino de Santiago. So, I’ve found myself lately day dreaming about my experiences and wondering when and if I will ever get back there to do it all over again.
Something I probably didn’t blog about at the time, because I was trying to stay positive, was the difficulty I had with food. Due to stomach issues I had even before I left Australia, I was able to eat very little and some days I could only get orange juice down. I like to think that I was powered over the Pyrenees and across Spain by freshly squeezed orange juice. I loved to watch juicers similar to the one in the photo, doing their work. I remember being starving and salivating while waiting for the orange to travel through the juicer.
One of the foods that I did manage to eat a very small portion of a couple of times was a Spanish Tortilla. This I loved and would have relished being able to eat more of and more often. I promised myself that when those stomach problems were overcome, I would bake one of these Spanish Tortillas.
Of course, once home and back into the humdrum of life, I forgot all about it. That is until my mind started to wander recently.
I’ve chased up a recipe which looks so simple that I plan to try it. The recipe is included below. I thought you might like to try it. Let me know if you do and what variations you made.
Spanish Potato Tortilla or Tortilla Espanola
- 1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
- 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
- 2-1/4 tsp. coarse salt
- 12 to 14 oz. onions (2 to 3 medium), diced
- 5 medium cloves garlic, very coarsely chopped (optional)
- 6 large eggs
- 1/8 tsp. freshly ground black pepper (optional)
- In a 10-1/2-inch nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.
- When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don’t crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or lined plate.
- Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minutes. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it’s clean. Scrape out any stuck-on bits, if necessary.
- In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).
- Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don’t stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minutes. You may need to nudge the tortilla loose with a knife or spatula.
- Set a flat, rimless plate that’s at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet’s handle, invert the skillet so the tortilla lands on the plate (it should fall right out). Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 minutes.
- Transfer the tortilla to a serving platter and let cool at least 10 minutes. Serve warm, at room temperature, or slightly cool. Cut into wedges or small squares, sticking a toothpick in each square if serving as an appetizer