Tortilla Española
In the heart of Spain, during a picturesque journey filled with vibrant culture and aromatic tastes, I discovered the quintessential Spanish dish: Tortilla Española. This dish, rooted in simplicity and warmth, unites the rustic flavors of sweet yellow onions and eggs into a culinary masterpiece that speaks volumes of Spanish comfort food. Embracing the essence of Spanish cooking, the Tortilla Española, with its rich, dense texture and flavorful layers, became a moment of epiphany in my gastronomic adventures.
Equipment
- 1 large mixing basin
Ingredients
- 3/4- pound yellow onions
- Allioli for serving
- 2 cups extra-virgin olive oil
- 1- pound gold potatoes
- Kosher salt
- 8 large eggs
Instructions
- In a large mixing basin, whisk together the eggs and a big bit of salt until foamy.
- Heat the oil until it shimmers over medium-high heat.
- Add the potatoes and carrots to the pan and allow them to boil in the oil gently.
- Season potatoes and onions liberally with salt in a large heatproof bowl, stirring well to incorporate.
- To re-froth the eggs, whisk them briskly, then scrape in the potato and onion and mix until completely incorporated.
- Allow five minutes to pass.
- Wipe out the skillet in the meanwhile.
- In a pan, heat 3 tablespoons (45ml) of the remaining frying oil over moderate heat until it shimmers.
- Heat until the second side is gently browned but still soft in the middle when pushed with a finger.
- Slide the tortilla out of the pan carefully onto a clean dish and set aside for at least five minutes before dishing with the allioli.