Cast Iron
Spanish-ish Tortilla in Cast Iron
Popular on Food52
89 Reviews
Rich G.
January 22, 2024
Perfect as written and filmed. I made a half batch in a 10" c.i. skillet. Recommend a nice dollop of freshly made EVOO Aioli as a topper.
Christine
January 22, 2024
Aioli is an unnecessary condiment to this already oil-heavy dish…not typical in Spain. Also, Aioli is always made with EVOO so there is no need to say anything but Aioli. Aioli is used as a condiment for vegetables and for certain rice dishes in Provence/ Valencia/ Catalunya.
Rich G.
January 23, 2024
The recipe actually suggests "garlic mayonnaise" so I thought I'd try it. I've had tortilla in Spain, so I get your comment otherwise. Some of us just like Aioli, and an excuse to add a dollop to something. I had some great EVOO on hand, which made a fine Aioli. It added a nice sharp kick to the tortilla.
Suz
March 10, 2022
I added a few fresh herbs and hubby is looking forward to having the leftovers for breakfast (for a few days). Win-win!
nicole
July 14, 2020
This was delicious! Very simple, but the flavor really shines. A perfect addition to brunch with my girls.
Daniel H.
April 23, 2020
Just made this and it was delicious, thank you! The only question I have is how you made yours so fluffy and light with all those air pockets inside? The flavor of mine was great, and it inverted cleanly with a beautiful golden brown exterior, but it was very dense with no air pockets like the one in the picture.
Angie
April 13, 2020
I've never made this dish before. Deductive reasoning tells me to put the tortilla on top of the eggs before putting the pan in the oven. Do I need to let the eggs cook a bit before I do this?
Amanda H.
April 14, 2020
You want to mix the eggs and potatoes together before putting it in the oven.
Angie
April 14, 2020
Right, sorry. Forgot to mention I understood that part, easily enough from the directions. Directions make no mention of the tortilla.
Amanda H.
April 14, 2020
Ahh -- by tortilla, are you thinking of the flatbread used for tacos? For this recipe, the final product (which is essentially an egg and potato dish) is the tortilla. Hope this helps!
lgh07
August 12, 2019
Made this without the cheese. Big mistake. So blah. Much bland. Don't leave out the cheese.
Raquel P.
December 9, 2018
Wow, this turned out really good and was so easy. thanks!! I added diced ham and spinach to mine but otherwise followed the recipe. Also, the only cookware I have that is also oven safe is a Lodge dutch oven (porcelain enamel on cast iron), ha. Wasn't sure how it was all going to work out but it turned out perfectly cooked and slid right out onto the plate. I did cook it in the oven a bit longer (about 30 mins total) but this could just be because my oven is old and doesn't run as hot as other ovens I have used.
robin L.
August 8, 2017
Food52's Zwillig Madura pans are oven-safe 'up to 400 degrees.' Is that the one Food52 would recommend? (Or what pan did you use? I don't know if I trust my cast iron ones to be nonstick-enough...)
robin L.
August 8, 2017
...Or the Ballarini pans...?! They look good. Oven-safe up to 500 degrees...
Chef D.
November 21, 2015
yes as a few have said, Spanish cooking is done with olive oil not butter.
Elena
July 2, 2015
Spaniard here!! :)
As Mickey said below, there are as many ways to make a "Tortilla de Patata" as families are in Spain but please, do not ever use butter make Tortilla. Olive oil is what it needs.
From my perspective, the tastiest version is when you "boil" the potatoes in olive oil. Cut the potatoes in thin slices (I don't like to cut them in cubes) while heating the oil. The oil has to be bubbly, but not extremely hot, and it has to cover the potatoes, so you'll need a good quantity. The potatoes will come out tender and really tasty. If you put the onions together with the potatoes, they will be ready at the same time. I don't like to find big chunks of onion in my tortilla, so I try to chop the onions in thin and small pieces.
When they are ready (aprox. 20 minutes, they have to break if you try to pinch them with a fork) place the potatoes and onions in a colander, so they strain the excess oil, and let them cool a bit. Whisk the eggs with the salt (I've always been told that perfect tortillas should be made with 6 eggs, hehe) and add the onions and potatoes.
Place a pan on the stove to a medium heat, with a bit of olive oil. For 6 eggs I use a 25 cm pan. When the pan is warm enough, pour the mix in and make sure it doesn't get too hot or it'll burn. Keep the medium heat, so it slowly cooks on the inside without burning the outside. Flip it with a plate, let it cook on the other side and voilá!
The time on the pan depends on how you like it (runny or more dry).
I know this version might be a bit heavy and you'll need to use a lot of olive oil, but it's delicious, and you can reuse the oil to make more Tortillas!
If you want to make it a bit lighter, instead of boiling the potatoes in water (they will be soaked and will have no flavor) here's a little tip: cut the potatoes, place them into a big glass or ceramic bowl, add a bit of olive oil and place in the microwave for 15 to 20 minutes (mixing a bit in between so they all cook evenly). Cook the onions separately in a pan (same pan you'll use later for the tortilla) with olive oil. Then mix the potatoes, onions, salt and eggs, and use the same pan you used to cook the onions.
Tortilla de patata admits lots of other ingredients, but for me the perfect one is just potatoes, eggs and onions (and salt and olive oil). You can add cheese, other veggies, meat (such as chorizo or jamón), but honestly, it doesn't need them. So my advice? Try it first with just the three basic ingredients, I'm sure you'll absolutely love it!
For me, making a good Tortilla is an art, so do not lose hope if you need more than one attempt to find the perfect balance between ingredients.
And remember, no butter!!! ;)
Hope it was helpful!!
As Mickey said below, there are as many ways to make a "Tortilla de Patata" as families are in Spain but please, do not ever use butter make Tortilla. Olive oil is what it needs.
From my perspective, the tastiest version is when you "boil" the potatoes in olive oil. Cut the potatoes in thin slices (I don't like to cut them in cubes) while heating the oil. The oil has to be bubbly, but not extremely hot, and it has to cover the potatoes, so you'll need a good quantity. The potatoes will come out tender and really tasty. If you put the onions together with the potatoes, they will be ready at the same time. I don't like to find big chunks of onion in my tortilla, so I try to chop the onions in thin and small pieces.
When they are ready (aprox. 20 minutes, they have to break if you try to pinch them with a fork) place the potatoes and onions in a colander, so they strain the excess oil, and let them cool a bit. Whisk the eggs with the salt (I've always been told that perfect tortillas should be made with 6 eggs, hehe) and add the onions and potatoes.
Place a pan on the stove to a medium heat, with a bit of olive oil. For 6 eggs I use a 25 cm pan. When the pan is warm enough, pour the mix in and make sure it doesn't get too hot or it'll burn. Keep the medium heat, so it slowly cooks on the inside without burning the outside. Flip it with a plate, let it cook on the other side and voilá!
The time on the pan depends on how you like it (runny or more dry).
I know this version might be a bit heavy and you'll need to use a lot of olive oil, but it's delicious, and you can reuse the oil to make more Tortillas!
If you want to make it a bit lighter, instead of boiling the potatoes in water (they will be soaked and will have no flavor) here's a little tip: cut the potatoes, place them into a big glass or ceramic bowl, add a bit of olive oil and place in the microwave for 15 to 20 minutes (mixing a bit in between so they all cook evenly). Cook the onions separately in a pan (same pan you'll use later for the tortilla) with olive oil. Then mix the potatoes, onions, salt and eggs, and use the same pan you used to cook the onions.
Tortilla de patata admits lots of other ingredients, but for me the perfect one is just potatoes, eggs and onions (and salt and olive oil). You can add cheese, other veggies, meat (such as chorizo or jamón), but honestly, it doesn't need them. So my advice? Try it first with just the three basic ingredients, I'm sure you'll absolutely love it!
For me, making a good Tortilla is an art, so do not lose hope if you need more than one attempt to find the perfect balance between ingredients.
And remember, no butter!!! ;)
Hope it was helpful!!
Uyen P.
December 20, 2015
Thank you so much for sharing with us how you'd make it. I've tried it your way twice now, and it's so delicious. My family is now making requests for these. I appreciate that you included the lighter version. :)
Kat
January 7, 2016
Thank you so much for contributing to this discussion! I'm going to try it your way :)
Mar
October 25, 2019
Another Spaniard here!
Hola Elena! I agree with you 100% :) I would like to add some comments on the top of yours, to help dummy and clumsy cooks like me.
After researching, reading about how to prepare some of the most famous "tortillas" in Spain and some experience cooking it, here are my conclusions:
1. Use per each 100gr of potatoes, 1 big egg and 1 pinch of salt. Maybe it will lack salt, but better too sweet than too salty.
2. Use always and only extra virgin olive oil. As Elena said, you can filter it and reuse it afterwards to whatever you cook. It will bring a fabulous extra flavour to whatever you prepare: fish, meat, eggs, vegetables...
3. After burning several times the onion, thats what I do. I cook onions and potatoes separately. While I peel the potatoes, I put the onions in a pan with generous oil and middle-low temperature until it gets a golden - brownish colour.
4. Once the potatoes are ready as Elena explain, I add them the onion with its oil. I increase the temperature of the fire and wait, mixing them once in a while, until some of the edges of the potatoes get golden and crispy.
5. Drain the mixture very very well in a colander. Don't worry about breaking the potatoes a little, actually, if that happens, it's better.
5. Whisk the eggs with the salt, but just the minimum. The moment the yolk and white mix well, stop! Add the potatoes with the onions and mix again only the minimum.
6. To cook the tortilla, the amount of oil must be minimum. Reuse the pan that you have used for the potatoes not adding more oil, or add a few drops of the oil of frying the potatoes and spread it all over the pan with a piece of paper towel.
6. For a 6 eggs "tortilla" I use a 23 cm pan, and I usually cook it 4 mins, flip it with a dish, 2 mins more, flip it again and 1 min more. Let it rest at least 10 mins. Even if you like it very well done, the centre must be juicy. If not with the rest and the residual heat, it will end up too done and dry.
7. Before flipping it, you have to be sure that you can take off the borders of the tortilla with a wooden utensil and that the tortilla slides over the pan. It's normal if the first time you try to flip the tortilla is a disaster. It is usual to break or spill part of the mixture. Place everything at the pan, with a wooden utensil, press the borders giving a round shape to the tortilla and it will look fantastic.
8. Indeed, the Spanish tortilla is not a low calory food. Please, don't boil the potatoes! I have heard about the option of doing the potatoes in the microwave, but I have never tried. One of my friends cooks the potatoes and onions with some oil and salt in the oven, and it's a great option. I would recommend you to place the mix in the oven, preheated at 200 C. And mix every 20-30 mins until they get done.
Enjoy a lot!! and I hope you can understand my freestyle English ;)
Hola Elena! I agree with you 100% :) I would like to add some comments on the top of yours, to help dummy and clumsy cooks like me.
After researching, reading about how to prepare some of the most famous "tortillas" in Spain and some experience cooking it, here are my conclusions:
1. Use per each 100gr of potatoes, 1 big egg and 1 pinch of salt. Maybe it will lack salt, but better too sweet than too salty.
2. Use always and only extra virgin olive oil. As Elena said, you can filter it and reuse it afterwards to whatever you cook. It will bring a fabulous extra flavour to whatever you prepare: fish, meat, eggs, vegetables...
3. After burning several times the onion, thats what I do. I cook onions and potatoes separately. While I peel the potatoes, I put the onions in a pan with generous oil and middle-low temperature until it gets a golden - brownish colour.
4. Once the potatoes are ready as Elena explain, I add them the onion with its oil. I increase the temperature of the fire and wait, mixing them once in a while, until some of the edges of the potatoes get golden and crispy.
5. Drain the mixture very very well in a colander. Don't worry about breaking the potatoes a little, actually, if that happens, it's better.
5. Whisk the eggs with the salt, but just the minimum. The moment the yolk and white mix well, stop! Add the potatoes with the onions and mix again only the minimum.
6. To cook the tortilla, the amount of oil must be minimum. Reuse the pan that you have used for the potatoes not adding more oil, or add a few drops of the oil of frying the potatoes and spread it all over the pan with a piece of paper towel.
6. For a 6 eggs "tortilla" I use a 23 cm pan, and I usually cook it 4 mins, flip it with a dish, 2 mins more, flip it again and 1 min more. Let it rest at least 10 mins. Even if you like it very well done, the centre must be juicy. If not with the rest and the residual heat, it will end up too done and dry.
7. Before flipping it, you have to be sure that you can take off the borders of the tortilla with a wooden utensil and that the tortilla slides over the pan. It's normal if the first time you try to flip the tortilla is a disaster. It is usual to break or spill part of the mixture. Place everything at the pan, with a wooden utensil, press the borders giving a round shape to the tortilla and it will look fantastic.
8. Indeed, the Spanish tortilla is not a low calory food. Please, don't boil the potatoes! I have heard about the option of doing the potatoes in the microwave, but I have never tried. One of my friends cooks the potatoes and onions with some oil and salt in the oven, and it's a great option. I would recommend you to place the mix in the oven, preheated at 200 C. And mix every 20-30 mins until they get done.
Enjoy a lot!! and I hope you can understand my freestyle English ;)
Jennifer R.
October 19, 2022
Another Spaniard here, been eating and preparing Tortilla my whole life. No Spaniard I know boils the potatoes. Frying sliced potatoes in EVOO provides so much extra taste and texture. This recipe also fails to add minced fresh garlic which is a must. You can also add bell peppers and Sliced Spanish Hard Chorizo for lots more flavor. I've never seen it prepared with any other vegetables than onions, garlic and bell peppers. Texture is important to Tortilla so I slice the onions, not chop or dice them. Same thing for the bell peppers.
Sue O.
May 27, 2015
Tortillas and frittatas are endlessly useful. I absolutely love this photograph.
Che
April 25, 2015
Tortilla in Argentina means what it does in Spain. Americans are familiar to the "tortilla" used by Central Americans and Mexicans -- closer proximity and more of them in the USA. But, true, it is an omelet and can be eaten for any meal, hot or cold. When cold and cut, fingers or toothpicks; eaten hot, a lovely mixed or green salad with it is perfect!.
Frankie
April 22, 2015
New+to+this+site:
Recipe+sounded+super.++Who+cares+if+it+is+"frittata"+or+"tortilla".++When+I+cook+Sauerkraut+German+style,+all+who+eat+it+want+to+know+"what+brand+is+this".++And+it+is+not+a+brand,+but+a+German+way+to+cook+sauerkraut.++So+omelets+are+frittatas+are+tortillas,+++Not+a+brand,+but+a+way+to+do++it.++Can't+each+person+"cook"+and+be+happy?++Not+as+disciplined+as+baking!
Recipe+sounded+super.++Who+cares+if+it+is+"frittata"+or+"tortilla".++When+I+cook+Sauerkraut+German+style,+all+who+eat+it+want+to+know+"what+brand+is+this".++And+it+is+not+a+brand,+but+a+German+way+to+cook+sauerkraut.++So+omelets+are+frittatas+are+tortillas,+++Not+a+brand,+but+a+way+to+do++it.++Can't+each+person+"cook"+and+be+happy?++Not+as+disciplined+as+baking!
Margarita U.
February 21, 2015
I absolutely love this recipe! It's easy and tastes delicious. However, I have a suggestion that I think helps coating the potatoes. In a bowl I whisked the eggs, added salt and pepper, then the onions. And finally the sliced potatoes. With a spatula I had to separate some, but it was very easy and delicious once again!
Christine
June 13, 2014
Beautiful pic. Perhaps since Americans seem to need to create fusion versions of every simple authentic dish from other countries, take off "Spanish" from the recipe title. Parmesan cheese is never used. Stove-top / flip method is the norm. Some of my tias in Spain add a small pinch of baking powder to the egg mix to create a puffier version. Also, don't add too many potatoes...like making a good paella, it's about the art of balancing the ingredients. (This came to mind when I've seen American friends make paella that is absolutely overfilled w/ chicken.)
FrankieFrazier
January 16, 2015
How many potatos should you use? Can you post your recipe? My son went to Spain and adored this dish. I would like to make him an authentic one like his host mom made him!! Thanks a bunch
amy
April 2, 2015
Frankie, look for penelope casas recipe and technique, it is a traditional SPANISH tortilla. This is not. Flipping is easy, just follow her instructions & use a non-stick pan.
Mark M.
April 23, 2015
Those stupid Americans, always trying to subvert recipes. This should only be allowed to be printed in Spanish so those idiots would be prevented from using unapproved ingredients and methods.
Mar
October 25, 2019
Hi Frankie. Scroll and look for Elena's comment. There you will find it. And you should use 1 big egg every 100g of potatoes ;) I would also recommended you to use a potato variety soft to the touch :)
mboerner
June 12, 2014
I make this all the time for guests with a salad. I have found that it is important that the potatoes be well seasoned and tasty, BEFORE you pour on the eggs. I don't get a good separate potato feeling from mixing the eggs with the potatoes beforehand.
Jorge O.
June 12, 2014
While these ingredients reflect the tortilla - less the Italian cheese - this is more or a potato frittata. The traditional Spanish kitchen had no oven and fried the potatoes. This approach is not unlike Spanish "tapas" with Japanese ingredients.
amy
April 2, 2015
agree! I hate seeing people manipulate a dish that is already perfected & still call it a tortilla!
CheffieEmily
March 25, 2014
This makes me so happy. I just spent 10 days doing a culinary tour of Spain with fellow culinary students. We learned how to make this and consumed our fair share. It just makes me smile to stumble across this
German
March 12, 2014
I've been serving spanish tortilla in Baraka restaurant for quite some time now, with different variations. But what makes it SOOO special, is that we coat little pieces of potatos in olive oil, and then we bake them until crispy. The onions, on the other side, we sautee them until really tender, but not caramelized. We cool everything thoroughly. The pan should be oiled and smoking hot, and the potatos and onions already combined with the eggs and well seasoned. Toss into the pan, until a golden egg skin forms on the bottom (you'll have to guess this). And then, skills! Flip the tortilla, using a plate or a flat lid to help you transfer out, and then back in. If you like it babee, it'll take you like 3 more minutes on medium slow fire. This is how WE like it. Thank you for everything, I enjoy all of this so much.
mboerner
March 8, 2014
What should have been explained is that "tortilla" is the Spanish word in Spain for an omelet. Spanish-speaking Americans use the word "tortilla" for the cornmeal dish that Americans know. "Frittata" is the Italian word for such an omelet.
Laurie
March 8, 2014
Tortillas are not in the ingredient list and barely mentioned in the recipe. I'm assuming one puts the cooked potato, egg mixture in a tortilla.
mboerner
March 8, 2014
No. What should have been explained is that "tortilla" is the Spanish word in Spain for an omelet. South Americans used it for another dish.
Ileana M.
March 1, 2014
Do you think I can double this and cook in a big 13-inch cast iron skillet? Trying to feed 12 people for brunch.
Amanda H.
March 2, 2014
If you double it in an 13-inch pan, it will be quite thick. I'd either do 10-inch pans or a 13-inch and an 8-inch. I hope this is helpful!
amy
April 2, 2015
Amanda is wrong, yes you can use a large pan if you are doing to traditional way of making a traditional Spanish tortilla. We have seen beautiful, large tortillas in many cafes & restaurants all over Spain, and I cook one every Sunday for my 4 boys. Just make sure to flip it a bunch of times.
Mikey F.
February 25, 2014
Spaniard here. I don't really get the comment from "Pokolik". First up, there are as many ways of cooking a tortilla de patatas as families are in Spain. For example, my mother doesn't boil the potatoes, she fries them with onion and green pepper, (she even adds some chorizo). But my best friends boils it, and so on...
The fact that the recipe calls for an oven bake instead of frying in the pan, makes a lot of sense, because it is easier & less complicated than turning the tortilla with the help of a plate...
The fact is that this tortilla looks DELISH... and it is great to see so many people from other countries doing their own version.
:)
The fact that the recipe calls for an oven bake instead of frying in the pan, makes a lot of sense, because it is easier & less complicated than turning the tortilla with the help of a plate...
The fact is that this tortilla looks DELISH... and it is great to see so many people from other countries doing their own version.
:)
mboerner
February 23, 2014
To my mind, forthright criticism is the best way to go. Ir we demand others be "constructive" and "polite," then we fail to read the real truth.
Pamela K.
February 2, 2014
I made a "frittata style tortilla" this morning and *steamed* the potatoes after slicing them instead of boiling before slicing. It was very quick and a nice trick if you need to save a little time, or are addicted to your steamer.
Maria M.
January 31, 2014
Oh Goodness...
I am also a Spaniard and I do believe that even though your Tortilla is not done the traditional way for us, it is perfectly valid. Moreover as with any "traditional" dish there are a hundreds of ways to actually bake it. Almost every family in Spain has a different way to do it! Mine, for instance, does differ from the one posted here. The frittata way is, for one thing, a much easier way to bake the eggs without the trouble of turning the tortilla over and over again. Also, the probable advantage, I would say, that our traditional way has vs. a frittata is the softness of the egg, but that softness is lost if you do not eat it right way. So, again, I would say this is perfectly valid and more so if you want to take it for a picnic or eat it later on. If any of you want to know other ways to do it, I would be delighted to share! :)
I am also a Spaniard and I do believe that even though your Tortilla is not done the traditional way for us, it is perfectly valid. Moreover as with any "traditional" dish there are a hundreds of ways to actually bake it. Almost every family in Spain has a different way to do it! Mine, for instance, does differ from the one posted here. The frittata way is, for one thing, a much easier way to bake the eggs without the trouble of turning the tortilla over and over again. Also, the probable advantage, I would say, that our traditional way has vs. a frittata is the softness of the egg, but that softness is lost if you do not eat it right way. So, again, I would say this is perfectly valid and more so if you want to take it for a picnic or eat it later on. If any of you want to know other ways to do it, I would be delighted to share! :)
Gelfo
November 22, 2013
Do you think this would work with Sweet Potatoes? I was thinking specifically about White Japanese sweet potatoes or Purple Sweet Potatoes, both of which are denser and less moist than orange sweet potatoes. The picture looked so great, I thought it might be an interesting addition to Thanksgiving.
Amanda H.
November 22, 2013
I'm not sure -- the sweetness might be a little odd with the eggs. But why not try it (or do a mini version in advance to be sure). If you do make it, please let us know how it turns out!
Sharon B.
September 26, 2013
I made this today for me and my husband (leftovers -- yay!) and we really enjoyed it. One thing I appreciated about this recipe was that it was mostly hands-off, so I could let the potatoes cook, set the timer, then come back and do the next step.
Also, since it is served warm, I didn't have to worry about getting it on the table immediately, which was a good thing for us today.
My one (tiny) quibble was that the finished dish, which came out of the pan perfectly, looked a tad ... bland on the platter. At the last second, I chopped up a couple small tomatoes from my garden and scattered them over the top to add a bit of color. It turns out they also added a touch of nice flavor, too! I will definitely make this again, but would want to add something for contrast -- parsley, maybe? Or would that make this stray too far into the territory of being a fritatta vs. a tortilla?
Also, since it is served warm, I didn't have to worry about getting it on the table immediately, which was a good thing for us today.
My one (tiny) quibble was that the finished dish, which came out of the pan perfectly, looked a tad ... bland on the platter. At the last second, I chopped up a couple small tomatoes from my garden and scattered them over the top to add a bit of color. It turns out they also added a touch of nice flavor, too! I will definitely make this again, but would want to add something for contrast -- parsley, maybe? Or would that make this stray too far into the territory of being a fritatta vs. a tortilla?
Amanda H.
September 26, 2013
You can add any green herb you like. Penelope Casas adds all sorts of things to frittata -- for instance, ham and mint -- so if parsley appeals to you, that sounds like a great option.
sexyLAMBCHOPx
September 25, 2013
Is a mandolin the best choice for 1/8 slices or will decent knife skills suffice?
Evan M.
September 25, 2013
You can boil the potatoes whole and then once they're tender and cooled you'll easily be able to cut with a knife. Cute dog btw!
Sharon B.
September 26, 2013
If you are slicing them after they've cooked, I think a knife is better. I think they'd tend to fall apart in a mandoline. If you are slicing the potatoes raw, definitely use a mandoline -- those suckers make quick work of spuds!
Evan M.
September 25, 2013
I just got done making and eating a slice of this. Yowza. It can easily feed 12 people [along with a side salad to be satiated] as I was able to divide it into 12 good sized pieces and added some gorgonzola and mozzarella to the mix. An easy dish to add whatever else you'd want such as zucchini and garlic as mentioned below.
Cheryl A.
September 23, 2013
I just cooked this for dinner tonight. It's a great weekday meal. Cook the potatoes in the morning and your half way there. Delicious!
hannah
September 23, 2013
Authentic or not, I made this last night, added some zucchini and garlic in with the onions, and with a green salad it was an absolutely wonderful dinner for two. The leftover slice I brought to work today was even better. Cheers!
rpepper
September 22, 2013
Tried this tonight and it was excellent. Thanks for this version; it's a keeper. I was running late and cooked the potatoes for 6 minutes in the pressure cooker, then ran them under cold water, peeled them, and sliced them.
Catharren
September 22, 2013
I don't recall ever eating a tortilla with any cheese in it. The Spanish use olive oil and the taste is not the wame if you use vegetable oil
Merryl C.
September 22, 2013
I have never attempted a Spanish Tortilla but your recipe makes it look easy. I am tempted to give it a go.
Thank you :-)
Thank you :-)
Pegeen
September 22, 2013
From Pokolik's post:
"Sometimes, as a Spaniard, when I look at typical Spanish recipes as simple as this I feel like an American hearing that a burger should have patties of meat mixed with onion, garlic, green pepper, breadcrumbs, bacon, egg..., and then baked in the oven (oh, like tortilla in this recipe)."
Depending on where you live in the USA, a lot of that goes into a good "meatloaf" from ground chuck. An American Classic from the Depression era, using inexpensive meat cuts and vegetable scraps, to provide a meal for a family.
"Sometimes, as a Spaniard, when I look at typical Spanish recipes as simple as this I feel like an American hearing that a burger should have patties of meat mixed with onion, garlic, green pepper, breadcrumbs, bacon, egg..., and then baked in the oven (oh, like tortilla in this recipe)."
Depending on where you live in the USA, a lot of that goes into a good "meatloaf" from ground chuck. An American Classic from the Depression era, using inexpensive meat cuts and vegetable scraps, to provide a meal for a family.
Pegeen
September 22, 2013
Pokolik, there's no reason to leave the site because you disagree with a recipe. Readers here debate about recipes, continually. The issue is regarding the tone of voice and attitude you used to express your opinion. If I may suggest, just use a positive tone of voice, or at least neutral, not the negative approach.
So a phrase like “This recipe is really wrong” (negative, dictator, judgmental)
Would be more constructive as:
“This is not the traditional recipe I know.” (neutral, invites inquiry, friendly).
"I’ll post the recipe here on the site so you can compare them."
If you post the recipe in the Recipe section, not as a comment, more people will get to enjoy it.
So a phrase like “This recipe is really wrong” (negative, dictator, judgmental)
Would be more constructive as:
“This is not the traditional recipe I know.” (neutral, invites inquiry, friendly).
"I’ll post the recipe here on the site so you can compare them."
If you post the recipe in the Recipe section, not as a comment, more people will get to enjoy it.
savorthis
September 22, 2013
I love a Spanish tortilla and this pre-cooked potato version gives such lovely slices (and beautiful photo). I usually cook the potatoes cubed in a pan which takes a while and seems to use way too much oil so I will try this next time. And, if I may be so bold, might I suggest you try it with my "Scarlet Fever" sauce next time. It goes so well with eggs...http://food52.com/recipes/23905-scarlet-fever-aka-caramelized-carrot-rooster-sauce
Amanda H.
September 22, 2013
Thank you for the sauce suggestion -- I hadn't seen your recipe before, and it looks great!
krusher
September 22, 2013
I cooked this last night. Seduced by the ingredient combination and ease of preparation, I found the end product to me excellent. I served it with a wilted sorrel tomato side dish.
danielle
September 22, 2013
It is Sunday morning and I am relaxing, enjoying cooking with my family and excited to try this new recipe! Coming across your comment Pokolik gave me an unexpected jolt of the modern day anxiety and high blood pressure brought about by the anonymous hostility that is enabled by the internet. I come to Food 52 to get a rest from this kind of contemporary aggression. Thank you Food 52 for creating a community centered around health, creativity, fun, and enjoyment.
jbban
September 19, 2013
This looks great! For the "white potatoes," do you recommend something on the waxy or floury end of the spectrum?
pokolik
September 20, 2013
Hi jbban! Sorry I first entered this as an independent comment. This recipe is really wrong. If you knew the real, traditional thing, you would say this looks awful, although the proportions are right (by chance):
1.- Slice your (waxy) potatoes really thin. Sprinkle salt on them and press them to let them lose all liquid. Pat dry them, fry them in a slow boil olive oil for about 20 minutes.
2.- Caramelize your sliced onions in a bit of olive oil with a bit of salt until brown. You can add some garlic. It's even better if you start with some rendered bacon bits.
3.- Mix both with beaten eggs, breaking the potatoes. You should have a lumpy paste. Add a little spice (parsley, nutmeg...) if you want (never ever cheese, please!).
4. Grease a nonstick pan, heat, add potato mix, let bake for five-six minutes. Place plate over pan, turn around, carefully slide the tortilla back to the pan, accomodate edges and finish baking.
Simple as that. Sometimes, as a Spaniard, when I look at typical Spanish recipes as simple as this I feel like an American hearing that a burger should have patties of meat mixed with onion, garlic, green pepper, breadcrumbs, bacon, egg..., and then baked in the oven (oh, like tortilla in this recipe).
1.- Slice your (waxy) potatoes really thin. Sprinkle salt on them and press them to let them lose all liquid. Pat dry them, fry them in a slow boil olive oil for about 20 minutes.
2.- Caramelize your sliced onions in a bit of olive oil with a bit of salt until brown. You can add some garlic. It's even better if you start with some rendered bacon bits.
3.- Mix both with beaten eggs, breaking the potatoes. You should have a lumpy paste. Add a little spice (parsley, nutmeg...) if you want (never ever cheese, please!).
4. Grease a nonstick pan, heat, add potato mix, let bake for five-six minutes. Place plate over pan, turn around, carefully slide the tortilla back to the pan, accomodate edges and finish baking.
Simple as that. Sometimes, as a Spaniard, when I look at typical Spanish recipes as simple as this I feel like an American hearing that a burger should have patties of meat mixed with onion, garlic, green pepper, breadcrumbs, bacon, egg..., and then baked in the oven (oh, like tortilla in this recipe).
Amanda H.
September 21, 2013
Pokolik, I don't take issue with your point about authenticity -- I did note in the accompanying blog post that I applied frittata technique to tortilla, to make it easier for cooks who are uneasy with flipping something so unwieldy -- but I do take issue with your tone, which doesn't match the civility and spirit of generosity that makes Food52 what it is. I'm sure your recipe is great, and I'm glad you shared it, but you could have done so without dismissing my recipe outright. I will expand my headnote to make it clear that this recipe isn't authentic, and I'd love to see you participate in a more friendly fashion.
pokolik
September 21, 2013
Oh, I'm sorry if I sounded "unfriendly" or even "uncivil". I probably did. My point is not with "authenticity" but with the quality of the result. Culinary traditions are there for some reason, but you don't have to follow them, and I'm not a purist in that sense. My point is if you decide to improve a traditional recipe you better do improve it, or else call it something different and say you were inspired by whatever. This said, I thought I was being "generous" when I was correcting something that was quite wrong and I probably should have been careful not to show what I felt when I read it. I'm really sorry to have offended you and I beg you to accept my apologies, although this comment might have even worsened things. Due to my lack of touch, this is obviously my last comment on this site.
pokolik
September 21, 2013
By the way, I'm OK if you feel better deleting my comments. It probably is the right thing to do.
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