Tortilla Español

When John and I lived in the south of Spain, we frequently sampled the traditional Tortilla Español, which is basically a potato omelette. To the ordinary person, this delicious indulgence may sound simple. The reality is that its simplicity is divine!

Last night, I created my own version of this simple Spanish wonder.

Ingredients
1 small baby red potato
extra virgin olive oil
garlic
6 eggs
milk
3 T chopped white onion
rosemary
kosher salt
fresh cracked pepper

Instructions
Chop potatoes and onions into small cubes. Fry over medium heat in about 2 T olive oil and about 1 t minced garlic until onions are tender and potatoes begin to brown, but not burn.
Transfer this mixture to a bowl and set aside.

To prepare your omelette, whisk 6 eggs completely in a large bowl. Add in about 1/3 C milk. Prepare to be patient. Pour the eggs and milk into your pan (prepped already for non-sticking with your old EVOO). Keep your heat on medium-low and WATCH THE OMELETTE with care. Since our time in Spain, I have made many omelettes, and many have turned out poorly due to lack of patience. Omelettes must be prepared on relatively low heat and slow-cooking is critical. Watch as the eggs begin to "set" and bubble a bit in the pan. Then, slowly lift your pan and slightly "wave" it from side to side so that the uncooked portion of the egg resettles evenly in the pan. (This is complicated, so don't give up after just one omelette.) Repeat this settling process until the eggs are starting to look pretty well cooked.

At this point, I like to add in my seasonings/main ingredients. I use a generous portion of kosher salt (maybe 1/2 t) and a generous sprinkling of freshly cracked pepper. I also find a sprinkling of rosemary to bring out great earthy flavor in omelettes.

When the eggs look close to cooked, sprinkle the cooked onions, garlic, and potatoes on top of 1/2 of the omelette. Then, carefully slide your spatula underneath the other half of the omelette, and fold than side on top of the "topping" half.

Allow the omelette to continue to cook on low heat until you determine the inside of the omelette is cooked to your desired egg doneness. I would aim for about 2 to 4 more minutes.

I served this Spanish tortilla alongside leftover roasted ham from last week. Delicious! I would recommend a simple parsley garnish for aesthetic beauty.

John and I were transported back to Granada with this one.