This iconic dish is a harmonious medley of eggs, potatoes, and onions, masterfully fused together into a hearty and versatile culinary creation. As a beloved staple of Spanish cuisine, the tortilla's golden exterior gives way to a tender and flavorful interior, making it a delightful choice for breakfast, tapas, or a satisfying meal at any time of day.
What is great about Tortilla Española?
Its straightforward yet effective combination of ingredients – eggs, potatoes, and onions – reflects the beauty of uncomplicated cooking. This simplicity is rooted in Spanish culinary traditions and showcases the art of transforming basic components into something extraordinary.
Tortilla Española can be enjoyed in various ways. Served warm or at room temperature, it's a versatile dish suitable for breakfast, brunch, lunch, dinner, or even as a tapas option. Its ability to satisfy different cravings and occasions makes it an adaptable choice.
The contrast between the crispy, golden-brown exterior and the soft, tender interior is a key characteristic of the dish. This interplay of textures contributes to a delightful eating experience, creating a harmony of flavors with each bite.
Tortilla Española is a culinary emblem of Spain's cultural heritage. It's not just a dish; it's a representation of the country's identity and history. Sharing this dish can be a way to connect with Spanish culture, even if you're far from Spain.
Tips
Choose the right-sized pan for your tortilla. A smaller pan will result in a thicker tortilla, while a larger pan will make it thinner.
When flipping the tortilla, place the skillet face down over a flat plate, then invert them together. Don't hesitate; a confident flip works best.
While the classic tortilla is potatoes and onions, don't hesitate to add extras like bell peppers, cheese, or herbs for added flavor.
Cooking the tortilla slowly ensures a creamy interior and avoids burning the outside.
Tortilla Española
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
Potatoes: 3 medium-sized (about 1 pound or 450g)
Eggs: 6 large
Onions: 1 medium-sized
Garlic: 2-3 cloves
Olive oil: 1/4 cup (60ml) for frying + extra for cooking the tortilla
Chorizo sausage: 1/2 cup (about 75g), sliced
Salt and pepper: to taste
Directions:
Peel and thinly slice the potatoes. Thinly slice the onions. Heat olive oil in a skillet over medium-low heat. Add the sliced potatoes and onions. Cook slowly until the potatoes are tender but not browned. Drain excess oil and set aside.
In the same skillet, cook the chorizo sausage slices until they are nicely browned and cooked through. Remove from the skillet and set aside.
In a mixing bowl, beat the eggs and season with salt and pepper. Gently fold the cooked potatoes, onions, and chorizo into the egg mixture. Allow the mixture to rest for about 10 minutes.
Heat a non-stick skillet over medium-low heat. Add a bit of olive oil. Pour the egg mixture into the skillet and cook slowly until the edges are set and the center is slightly runny.
Carefully flip the tortilla using a plate as a guide. Cook the other side until set but still slightly creamy in the center.
Slice the Tortilla Española into wedges and serve warm or at room temperature.
Garnish with fresh herbs like parsley for a pop of color and extra flavor.
Tempranillo is a classic choice for Spanish dishes, Tempranillo is a red wine with notes of red fruit, spice, and a touch of earthiness. Its medium body and balanced acidity can complement the flavors of the tortilla and chorizo.
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