In the United States, we’re influenced more and more by Hispanic culture coming up from the south. Personally, I could eat Mexican food for every meal and be completely content. It’s because of that mindset that I was extremely confused the first time I heard about tortilla in Spain and was given a slice of pretty much a potato, onion, and egg pie. “What’s this? I can’t make quesadillas out of this!” Then I took a bite and forgot about any disapproval I had felt.
Since that first run in with tortilla española, I’ve had about 10 different takes on the recipe, and I’m in love. I mean, we’re coming from the Land of French Fries, so who couldn’t appreciate some oily cooked up potatoes in omelet form? Since we have access to a kitchen, I had to take a crack at one of Spain’s most popular dishes.
Have your class of tinto de verano close by? Then let the cooking begin!
Heat oil, make a layer of sliced potatoes, throw some onions in there, salt it, add more oil, and repeat forever.
Once that mixture’s cooked so that everything’s slightly tender, drain it and let it cool.
Beat some eggs while you wait.
Unfortunately, there’s more waiting involved while you let the potato mix sit in the eggs for about 10 minutes.
Now the fun begins! Throw all that stuff back in the pan with (surprise!) a TON of olive oil.
The most important part: It’s all in the flip.
The results: One solidified and one was just a mess of egg and potato, but both were delicious! I think we needed to use more egg to hold it all together.
If you’d like to accept the challenge of making tortilla, here’s the recipe that we used. They’re really not kidding when they say that you should use that much oil! Thankfully, we tried this out in Spain where olive oil flows like water and is almost as cheap. There will definitely be a second round coming up.
- Alexa
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