New Year, New Dish – A Spanish Tortilla
By Beverly Hicks Burch
First let me wish all of you a Happy, healthy New Year! Things have been hectic here at the Burch household as 2009 closed and 2010 began. We closed the year as we always do…with a rush of events…Christmas, our anniversary, New Year’s Eve and then began the New Year and topped it off with my birthday.
This year I have been under the weather and just downright exhausted. I guess it’s all the moving, unpacking, and the rush of holiday cooking. Who knows, maybe it’s been a bug of some kind. Let’s just say that over the last few days I’ve become quite familiar with the cold feel of clinging to porcelain….
Today Tall & Handsome caught me feeling a tad better and he asked what I’d like to eat. Since very little of sustenance has passed my lips in a few days, I told him I wanted us to try a recipe I found the other day when we were working downstairs unpacking. I was going through some old issues of Fine Cooking, a great cooking magazine I took for a several years.
The March 2001 (No. 43) issue happened to catch my eye because of the touted rice pudding recipes…yes, I love that old school stand-by. But, as I was thumbing through the pages a new recipe caught my eye…one for tortilla de patatas or tortilla Espanola…a Spanish Tortilla.
The Spanish Tortilla is not what you think. It is not like the corn or flour tortilla we are so familiar with from south of our US border. This tortilla is about potatoes! Think of it as a frittata or as a big cousin to the Jewish latkes. They are considered an excellent choice for any meal around the clock…breakfast, lunch, brunch or supper (as we say here in the South).
The basic key ingredients are simple…potatoes (a low starch potato) and eggs. From there you imagination is your limit. Usually onions are included. You can add garlic, cheese, sautéed ham, bacon or chorizo. You can also sauté up some of your favorite veggies and add them to the tortilla.
Today we ate ours with a dollop of low-fat sour cream, and I also thought some good salsa would add great flavor to this neat little dish. T & H thinks green chilies would be great…well, of course he does!
If you give it a try let me know how you liked it. If you’re a potato lover, I’m sure you’ll at least want to try it once!
5 medium low starch potatoes (like Yukon gold, but I used a regular potato), sliced thinly, about 1/8 in.
1 large onion, diced
5 cloves garlic, chopped
2 ¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
1 ¾ cups olive oil
In a 10.5 inch skillet that is at least 1 ½ deep heat the oil on medium high heat.
While oil is heating, thinly slice potatoes and place in a large bowl. Add 2 teaspoons of the salt and toss to make sure the potatoes are coated. Set aside.
Chop onion and garlic.
When the oil is very hot (test by adding a potato slice and it will sizzle around the edges) add the potatoes to the oil and fry/cook, turning occasionally trying not to break up the potatoes. (You may have to slightly reduce the heat, but I didn’t have to.) Cook 5 to 6 minutes.
Next add the chopped garlic and onions to the potatoes and cook for another 5 to 6 minutes, turning occasionally, trying not to break up.
When the potatoes are soft and translucent, remove the potatoes, onions and garlic from the pan and place on a plate lined with paper towels.
Pour the oil from the skillet, wipe it clean with a paper towel. Add 1 tablespoon of the oil used to cook the potatoes back to the skillet and heat on medium high until very hot.
In the meantime, crack the 6 eggs, add ¼ teaspoon salt and 1/8 teaspoon pepper and beat.
Gently add the potatoes to a large bowl, then pour the eggs over the potatoes.
Next pour back into the very hot skillet. Cook for 1 minute until the eggs are set on the edges. Lower the temperature to medium low and cook 8 to 10 minutes or until the tortilla is halfway set in the middle. You may have to use a knife or spatula to loosen the edges of the tortilla. You want the tortilla to move around in the pan when you shake it.
Take a flat plate and place over the top of the skillet and flip the tortilla onto the plate. Next, gently slide the tortilla back into the pan and cook the other side for about 5 to 6 minutes.
Turn out onto a serving plate and let cool slightly before cutting.
Serve with a dollop of low-fat sour cream.
© 2010 Beverly Hicks Burch All Rights Reserved.