Spanish Tortilla with Three Variations
Paired with Sylviane Rosé
1 1/4 pounds Russet potatoes
4-6 large eggs
4-6 large eggs
Olive oil
Salt
Salt
- Peel potatoes and thinly slice. Slices don’t need to be exact or perfect. A rustic cut does well for this dish.
- Heat a small sauté pan over medium heat and add about 3 cups of olive oil.
- Once the oil is warm, carefully add potatoes. The oil should just cover the potatoes.
- Slowly cook the potatoes; they should not be frying in the pan, just slowly cooking.
- Cook 8-10 minutes until the potatoes are soft but not overcooked. Using a slotted spoon, drain the potatoes from the oil on plenty of paper towels, lightly salt, and allow to cool.
- Prepare the chosen variation.
- Gently whip 4 eggs in a large bowl and lightly salt. Carefully add cooled potatoes and chosen variation. Mix well. If the mixture is too dry, add additional whipped eggs, one at a time.
- Add 2 tsp olive oil to a small, non-stick sauté pan.
- Slowly pour the egg and potato mixture into the pan. Gently swirl the pan to loosen the mix from the side. Cook over medium heat for 8-10 minutes or until the mixture separates from the sides.
- Remove the pan from the stove and cover with a plate large enough to extend over the edges. Hold the plate tightly to the pan and flip it over quickly.
- Slide the tortilla back into the pan to cook the other side. Cook for another 5-7 minutes.
- Let rest for 5-10 minutes. Slice and serve.
Variations
Tortilla with Bell Peppers and Onions
¼ yellow onion, small diced
¼ red bell pepper, small diced
¼ green bell pepper, small diced
1 tsp Olive Oil
¼ red bell pepper, small diced
¼ green bell pepper, small diced
1 tsp Olive Oil
- Heat olive oil in a small pan over medium heat.
- Add diced vegetables and cook until soft.
- Set aside and cool.
- Add to mixture in step 7.
Tortilla with Pancetta
2 oz Pancetta
¼ red bell pepper, small diced
¼ green bell pepper, small diced
¼ red bell pepper, small diced
¼ green bell pepper, small diced
- Heat a small pan over medium heat. Add the pancetta.
- Cook for a few minutes until the pancetta is partially cooked, and then add vegetables.
- Cook until the pancetta is crispy and the vegetables are soft.
- Remove from heat, drain on paper towels and set aside to cool.
- Add to mixture in step 7.
Tortilla with Marinated Artichokes
¾ cup marinated artichoke hearts, well-drained, dried, and chopped.
- Add well-drained, dried, and chopped artichokes to the mixture in step 7.