I had fun making this delicious dish in a cooking class a few weeks ago with a good friend. Completely agree that the concept a tortilla could also be a thick potato omelet took some getting used to. But that is the difference between a Spanish tortilla and a Mexican tortilla. The Spanish version is made by frying thinly sliced potatoes in olive oil, then layering those slices in a pan, covering frying pan with beaten eggs, and cooking until set.
A go to recipe that’s perfect for a weeknight meal, and only requires a few ingredients which you likely have in your pantry. It’s good warm, room temperature, or cold, and makes for great leftovers.
Recipes Serves 4 (easy to double in a larger pan to serve 8)
Prep time: 20 mins appr.
Cook time: 25 mins appr.
Tortilla ingredients:
5 large eggs (Pull out of frig while you prep other ingredients.)
1 tsp sea salt
1/2 cup extra virgin olive oil
1/2 medium yellow onion, thinly sliced
about 2 medium sized Yukon Gold baking potatoes, thinly sliced 1/8 inch (Think scalloped potatoes! Using a mandoline makes it easy.)
2-3 small diced or smashed, cooked Spanish Chorizo sausage (Substitute 1/2 tsp red pepper flakes just to give it a little spicy flavor)
Smoked Paprika Aioli:
This is a short cut making aioli, but you may venture to make homemade mayonnaise.
1/2 cup Mayonnaise
1/2 tsp salt
1 tsp lemon juice
2 tsps pimenton (smoked paprika – found at Sur la Table)
To prepare tortilla: In a large mixing bowl, whisk together eggs and salt; set aside.
Using an 8-inch non-stick skillet set over medium-low heat, add oil, onions, and potatoes. Cook, stirring gently, until potatoes are tender, about 7-8 mins. Turn off heat. Tilt pan and spoon out excess oil into a cup, reserving oil.
Fold gently warm potato mixture & chorizo into the whisked eggs. Add 1 TBS of reserved olive oil to skillet over medium heat. Once the oil is heated, pour in egg mixture. Shake pan gently to even out ingredients and to fluff the eggs. You may need to gently stir the mixture with a silicon spatula to evenly distribute potatoes. Cover with lid and reduce heat to medium-low for about 10-15 mins.
While tortilla is cooking, make smoked Paprika aioli. Combine ingredients using a small whisk. Adjust seasonings to taste.
Check tortilla. Remove lid and run a spatula around the edges. If the edges have pulled away from side slightly, and the center is slightly firm to the touch, not runny, it’s ready. If not quite, cover and cook a minute or two longer and check again.
Two ways to serve: Cut with a spatula in the pan into wedges, drizzle aioli on top. Or flip it by placing a plate on top of the pan and flip it over. Cut into wedges and serve with a drizzle of aioli.
