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Saturday, June 25, 2005

IMBB #16: Tortilla Espanola

Tortilla Espanola. You may as well substitute the word tapas, just as yum cha = the ubiquitous har gow.

Soft cooked potato flavoured sweetly with onions and set by a soothing blanket of egg. How can you not be transported to a lazy afternoon in sun-drenched Seville with every mouthful?

So when eggs were set as the key ingredient for Is My Blog Burning #16, the flamenco had already begun.

Tortilla Espanola (or Spanish omelette)

125ml olive oil
4-6 potatoes
2 large onions
3 eggs
salt and pepper

Slice potatoes to a 5mm thickness. Slice the onions.
Heat oil in a deep non-stick frying pan and layer potatoes and onions within.
Cook with lid on for about 10 minutes.
Remove lid and move slices about so the upper slices are now on the bottom (breakage is expected).
Cook with lid on for another 8 minutes or until potato is almost cooked.

Strain off the oil into a container (you can re-use the sweet oil in other cooking), leaving only about 1 tablespoon in the pan.
Whisk the eggs lightly with salt and pepper, then add the potato mixture and combine thoroughly.

Reheat the fry pan with some of the sweetened oil in your container and then pour in the egg mixture, flattening the top.
Cook with lid on at a low heat for 10-15 minutes or until set.
Remove from heat and allow to cool for 5 minutes.
Gently loosen before inverting onto a serving plate.

Serve warm with rocket and a giant jug of sangria.

Check out the full round-up of entries by Viv, coming soon to Seattle Bon Vivant.
9 comments - Add some comment love

posted by Anonymous on 6/25/2005 10:30:00 pm


  • At 6/26/2005 6:01 am, Blogger Amy Sherman said…

    Wow! That's a tough dish to photograph, nice work.

  • At 6/26/2005 1:22 pm, Blogger 2-minute Noodle Cook said…

    Hello from downunder!

    It's amazing how us folks think alike. When I wanted to create banana fruit salad for my fictituous restaurant, I found your banana tarts. And just when I decided to use up the leftovers in the fridge in a frittata, I found your Spanish equivalent, which by the way looks wonderful in your photos.... :)

  • At 6/26/2005 7:47 pm, Blogger Reid said…

    Hi AG,

    Yum, yum, yum! Although I don't like onions...I would probably still want to eat this. =) Looks delish!

  • At 6/26/2005 8:13 pm, Blogger santos. said…

    hi gloop! i've been picky picky about food today; i didn't know until i read your post that i was craving this all day :-D

  • At 6/26/2005 10:03 pm, Blogger Nupur said…

    Potatoes and eggs...a match made in culinary heaven..yumm.

  • At 6/27/2005 7:30 pm, Blogger pinkcocoa said…

    Delish! :-) Potato and eggs = yummy. Love the browning bits on top too - it's just perfect!

  • At 6/27/2005 11:24 pm, Blogger Nic said…

    There's no question - I'm getting hungry just looking at this dish. I love how something so (relatively) simple can be so delicious!

  • At 6/28/2005 12:23 am, Anonymous Anonymous said…

    Nice job! A well-made tortilla is a work of art. When I lived in Spain I learned from a remarkable cook that the 'secret' to a good tortilla is to use at least 2 cups of olive oil to fry the potatoes. I can only imagine how my eyes gogged at the sight, but now in my infinitely greater wisdom I think she may be on to something - after all, who are we to criticize the Spaniards' nutritional standards? ;)

  • At 7/08/2005 1:13 am, Anonymous Anonymous said…

    oh, i burned mine (too busy barbecuing), hence the non-entry into last month's IMBB. yours turned out BEE-YOO-TIFULLY. i made sangria as well! though the rocket is a nice touch i didn't think about. yummy!


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