Tortilla Espanola: An Egg-cellent Idea!

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Dining “tapas” style is the Spanish tradition of eating a bunch small plates of both hot and cold foods.  It’s a style that encourages sharing, which is my kind of style. This way, I can try a bunch of things without having to commit to one.  Tomato said it best when she pointed out that Lettuce and I tend to have food envy and regret when it comes to ordering entrees in restaurants- we always want to try everyone else’s and often end up regretting our own menu choices.  Such is life.  Anyway, tapas avoids any sort of envy and regret because the goal is to share and try everything!My cousin Butternut Squash came to visit last year and I took her to my favorite neighborhood tapas restaurant and she insisted we get the tortilla española.
 

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I’d never had it and tend to always order the same things, so I was definitely into it. Butternut Squash studied abroad in Madrid for a month in college amd knew what she was talking about.  It was delicious and thus I was inspired to make it this week.Anyway, while the thought of what is basically a potato and onion omelet wasn’t initially all that appealing to me, it’s another example of a recipe that allows simple ingredients and flavors to shine. I mean, why wouldn’t this be good?  Potatoes and eggs are a natural pairing at breakfast, and this dish simply consolidates the two into a omelet.  My version is a bit on the lighter side.  Most recipes suggested frying the potatoes in a bunch of oil to cook them before adding the eggs. I’m not really into using tons of oil in anything (alioli aside), so I tweaked to saute the potato rather than fry them.  Also, I used mostly egg whites with only one yolk.

One of the other things I noticed about Spain is that, while the food is simple, they like to use really bold sides and sauces as an accompaniment. Since I did the alioli with the fish, I’m doing a sofrito with the tortilla.  Sofrito sauce, this one Catalonia-style, is pretty much a cooked salsa comprised of tomatoes, onions, peppers and spices. I was also intrigued because this recipe used sage, a flavor I never would have expected in a salsa.  Nevertheless, it worked splendidly.  Atop my tortilla, it’s part of a tasty filling breakfast.
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Tortilla Espanola
Serves 2
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Ingredients
  1. 1 medium potato
  2. 1/2 large Spanish onion, diced
  3. 1 whole egg
  4. 3 egg whites
  5. 1 TB olive oil
  6. salt and pepper
Instructions
  1. Peel the potato and slice thinly with a mandolin.
  2. Heat the oil in a cast iron skillet (or other large pan) and saute them until the potatoes are cooked, lightly browned on each side. Remove from the skillet.
  3. Add the onion and saute until translucent.
  4. Beat the egg and whites in a separate bowl with salt and pepper. Add the potatoes and onion and mix well.
  5. Over medium heat, pour the potato and egg mixture back into a smaller saute pan. Cover and cook about 5-10 minutes until the bottom is browned.
  6. Using the lid or another plate, flip the omelet and return to the pan to cook the other side. When the second side is brown and the middle of the omelet is set, remove and plate. Let sit about 5 minutes before slicing.
The Hungary Buddha Eats the World http://thehungarybuddha.com/
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The Sofrito Sauce
 
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Sofrito Sauce
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Ingredients
  1. 1/2 cup diced tomatoes
  2. 1 red pepper, finely diced
  3. 1 orange pepper, finely diced**
  4. 1/2 large onion, finely diced
  5. 2 tsp garlic, finely diced
  6. 1 tsp smoked paprika
  7. 2 TB parsley diced
  8. 1 TB sage, diced
  9. 1 tsp olive oil, just enough to coat the pan
  10. salt and pepper
Instructions
  1. Heat the onion in a frying pan and saute for about 8 minutes until soft.
  2. Add the peppers and cook another 8 minutes, Add the paprika, garlic and tomatoes, season with salt and pepper, and let meld together for another 15 minutes.
  3. Right before serving, fold in the parsley and sage.
Notes
  1. **The original recipe I found used a diced green pepper, but I don't much care for the taste, so I used an orange pepper.**
The Hungary Buddha Eats the World http://thehungarybuddha.com/

 

This post has been updated since originally published with new pictures.

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