Spanish Tortillas

Spanish Tortilla (NPR)

Serves 4 to 6

Ingredients

1 cup olive oil
1 medium white onion, chopped
6 white or red boiling potatoes, about 2 pounds, peeled
Salt and freshly ground black pepper to taste
4 eggs

Method

1. Slice the potatoes crosswise into 1/2-inch-thick pieces and place in a large bowl. With a cotton cloth or paper towels, dry the slices well.

2. Pour the olive oil into a 9-inch, nonstick pan (preferably with slanted sides) and heat over high setting for two minutes, until almost smoking. Add the potatoes carefully (to minimize splattering oil) so they cover the bottom of the pan. Cook for 7 minutes over medium heat then add the onions, spreading them over the potatoes. Cook for 10 minutes, or until the potatoes turn golden (do not let the onions burn). Remove from heat and let cool for several minutes.

3. With a slotted spoon, transfer the potatoes and onions onto several layers of paper towels. Reserve the oil in a container.

4. In a large bowl, beat the eggs. Add the potato mixture and stir gently. Season liberally with salt and freshly ground black pepper. Let sit for 5 minutes.

5. Wipe out the pan and add 1 tablespoon of the reserved oil. Place the pan over high heat. When oil is extremely hot but not smoking, add the egg mixture. Cook for 30 seconds, gently shaking the pan to distribute the mixture. Reduce heat to medium and cook for about 10 minutes, or until the surface is nearly cooked but still runny.

6. Remove pan from heat and let sit for 2 minutes. Place a large plate over the pan. Holding the handle of the pan in one hand and the plate in the other, flip the omelet quickly and remove the pan. (If you are unsure of this, slip the omelet, semi-cooked side up, onto a plate, then cover with another plate and flip).

7. Add another tablespoon of oil to the pan over high heat for 1 minute. Gently slide the tortilla, semi-cooked side down, into the pan. Cook for 1 minute. Slide the tortilla onto a warm platter.

----

Spanish Tortilla (Food Network site)

Cook Time:40 min
Level: Intermediate
Yield: about 28 pieces, depending on how it is cut

Ingredients

1 1/2 pounds russet potatoes (about 2 medium)
Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
2 medium onions, thinly sliced (1 1/2 pounds)
4 teaspoons kosher salt
10 large eggs

Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows

Directions

Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.

Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)

Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.

Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.

Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.

Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.

Copyright 2007 Television Food Network, G.P. All rights reserved

We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.

Sofrito

1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 teaspoon sugar
4 teaspoons kosher salt
6 ripe plum tomatoes (about 1 pound)
1/2 teaspoon pimenton
Bay leaf

Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.

Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

-----

Egg and Potato Chip Tortilla
Recipe by Ferran Adria

Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adrià is particularly proud of his inspired use of potato chips as a fast, easy alternative to the fried potatoes. Spanish cooks might use fresh chips from a churreria (a shop specializing in fried crullers), but thin supermarket chips like Lay's are a good substitute.

Wine pairing: A simple white with good acidity and no oak is ideal for balancing the salty ham. Look for the 2002 Cune Monopole Blanco or a dry cava such as Juvé Y Camps Brut Nature.

TOTAL TIME: 10 MIN
SERVINGS: 2
FAST

INGREDIENTS

4 large eggs
Two 1-ounce bags of potato chips, coarsely crushed (2 cups)
2 tablespoons finely chopped Serrano ham
2 tablespoons finely chopped piquillo peppers
Freshly ground pepper
1 teaspoon extra-virgin olive oil

DIRECTIONS

Preheat the broiler and position a rack 8 inches from the heat. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.

In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly. Slide the tortilla onto a plate, cut in quarters and serve.