Today I woke up with a sudden craving for a “tortilla de papas”. In Argentina we call it this way, even though it’s a typical Spanish dish and the proper name would be “Tortilla Española”. The reason why an Argentinean would be craving a traditional Spanish dish is because as an immigrant country, our “typical” dishes come as a loan from many parts of the world; in this specific case, Spain. Having said that, you can now understand why every Saturday at my mom’s house we used to have “Tortilla de Papas and Milanesas” (a whole other story). I absolutely had to have it!
This time, though, I did some research on how true Spanish people made their “tortilla”, as opposed to how it has been made at my house forever and ever. I thought to myself that every time I’ve had it in Spain it tastes so good, different somehow, so I decided to go the Spanish way on this one. After all it is called “Tortilla Española”.
Easy to make and absolutely delicious, I give it to you:
3 big white potatoes
1 big onion
Parsley or Chervil (optional)
In a pan, pour a generous amount of olive oil and start heating in a medium low heat. Peal and thinly slice the onion ("émincé", would be the correct French term).
Thinly slice the potatoes.
Once the oil is hot, (very important: it shouldn’t boil, just simmer) you can add the potatoes and the onions. Season with salt.
In a medium low heat, let it cook slowly; we don’t want coloration yet. Cover the pan, and check from time to time that the potatoes are not colouring.
Once the potatoes and the onions are soft (enough that you can break them with your spoon), turn up the heat a little so that you can brown them a little.
In a bowl break the eggs and add a pinch of salt on top of every egg yolk. Wisk them together. Take the pan out of the heat, and using a skimmer, drain the potatoes and add them to the egg mixture. Mix together.
In the same pan, only leave a drop of olive oil, re- heat and add in the egg-potato-onion mixture. Let it cook in medium-low heat for about 5 minutes, moving the pan so that it doesn’t stick. You should see the egg starting to cook on the edges.
It’s time to flip over your “tortilla”. Use a plate to do it, and slide it back into the pan for another 5 minutes, adding a drop of olive oil into the pan before doing so. Use your spatula to nicely shape your Spanish tortilla.
Depending on whether you like it well cooked or a little more juicy or runny, you would either flip it over one more time and cook for 3 more minutes or stop the cooking and slide your tortilla into a plate!