A Hearty Breakfast, Lunch or Dinner
A Barcelona snack discovered while studying abroad
By Tara Thomas Art Director
The Spanish Omelette goes by many names, including Tortilla Española or Tortilla de Patatas, but the tradition of using simple ingredients to create a hearty side dish remains the the same for all. I came across this recipe while attending an internship abroad in Barcelona. It was my first day exploring the neighborhood, and after sleeping off my initial jetlag and I decided to venture out in search for food. I soon came across a surprisingly hip cafe and after perusing the foreign menu with blurry eyes I decided to order something called a bocadillo de tortilla. A few minutes after completing my order in broken Spanish I received what was essentially a carb sandwich. I was surprised, but definitely not disappointed, by my purchase and the Tortilla Española became a frequent part of my diet during my time there.
Now, do not be confused, because this is different than the kind of tortilla that one usually associates with Mexican and South American cuisine. As opposed to being a thin vessel to carry all your taco or burrito fixins, this recipe can hold its own. Similar to an omelette, the Tortilla Espoñola is made primarily of eggs and potatoes and cooked in a round frying pan to give it its distinct shape.
During my time abroad I have explored many new avenues of culture including language, transportation and education, but one of the most notable and most community-building forms of culture I have noticed has been food. So here is a recipe straight from the streets of Barcelona. Enjoy!
Ingredients:
- 8 large eggs
- Kosher salt
- 2 cups (475ml) extra-virgin olive oil
- 1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved and thinly sliced crosswise
- 3/4 pound (350g) yellow onions, thinly sliced
- Aioli, for serving
1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
2. Meanwhile, in a 10-inch non-stick pan, heat oil over medium-high heat until shimmering. Add potatoes and onions. Cook, stirring occasionally, until potatoes and onions are tender, about 25 minutes. Use a mesh strainer to drain excess oil. Set oil aside.
3. Transfer potatoes and onions to a medium bowl and season generously with salt and stir. Beat eggs again to re-froth, then add potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.
4. Meanwhile, add 3 tablespoons of reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, shaking the pan rapidly, until bottom and sides begin to set, about 3 minutes. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, about 3 minutes longer.
5. Flip tortilla from the pan onto a plate and then carefully slide it back into the pan. Cook about 5 minutes longer, pressing down edges to create a flattened puck shape.
6. Carefully slide tortilla out of skillet onto a clean plate and let stand at least 5 minutes before serving with aioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d’oeuvre–sized snack.
