sunday supper: a summer day in spain pt. 2

A ubiquitous tapa dish in Spain, the tortilla de patatas is often called the tortilla espanola. That's how common it is, I suppose. I don't know that I ever had a meal of tapas in Spain that didn't include this dish. It is such an incredibly simple dish that it almost seems impossible that such a complex flavor could come of only three ingredients: eggs, potatoes, and onions.



Indeed, despite it's apparent simplicity, tortillas espanolas are no easy feat. I have attempted this dish at least a half dozen times before, and I still feel like I am far from presenting one that I would deign to serve a Spaniard. The trickiness is all in the technique. How to keep the eggs from getting rubbery and tough while achieving a good thickness, yet cooking it all the way through.



Because of course, being the carb-addict that I am, I like to really stuff the hell out of it with sliced potatoes. And though I doubt it is remotely authentic, I have decided after several attempts that waxy red potatoes are the best, because I just don't like a starchy potato that gets too soft. I also don't peel them, so kill me. Recipe after the jump



TORTILLA ESPANOLA

8 eggs
1/4 cup milk
3 red potatoes
1 medium onion, finely diced
2 cloves garlic, minced
4 tbsp olive oil
salt and pepper to taste
chopped parsley, to garnish (optional)

Slice the potatoes very thinly with a mandoline or adjustable blade slicer. Pat dry with paper towels. Heat 2 tbsp oil over moderate heat. Add the onions and garlic and saute until translucent. Add the potatoes and saute until just cooked through, about 8 minutes. Season with salt and pepper and set aside.

Beat the eggs with the milk, salt and pepper. In a small nonstick skillet or saute pan(about 8-inch diameter and 2-3 inches deep), heat the remaining 2 tbsp of oil over medium-low heat Transfer the potatoes to the small pan and lay evenly across the pan. Pour the eggs evenly over the potatoes. Using a spatula, gently pull the eggs from the side of the pan as they start to solidify, allowing the liquid to flow into it's place. Continue until there is no more egg pooling over the potatoes. Using a plate, flip the tortilla out, then slide back into the pan, cooked side up. Cook for another 5 minutes, or transfer to a 350 degree oven to heat through. Serve warm or at room temperature, sliced into wedges and garnished with the chopped parsley.