Almost every time I go to a Tapas restaurant, I order a Spanish Tortilla a.k.a Tortilla de Patatas they’re so simple, but SO GOOD. Spanish Tortilla’s are not like Latin American Tortillas for tacos and stuff, they are more like omlettes, but made with potatoes, onions, and whatever else you want to throw in there.
When looking through one of my cookbooks, The New Spanish Table for some dinner ideas I came across an interesting version of the Spanish Tortilla, a Tortilla with Potatoes, Artichokes and Red Peppers. I was immediately interested in this recipe because artichokes are by far my favorite veggie, and roasted red peppers are a close second (salt, mmmmm..). Also, I had never made a tortilla before and I was feeling a little adventurous. Then I did some research online to check out some “tortilla best practices” because I knew that keeping the tortilla in its shape would be pretty difficult. THEN I found out one of my all time favorite blogs, Smitten Kitchen had made this exact recipe last year! It was meant to be.
You’re probably wondering, “where the hell is the cheese in this recipe?” I was too, and trust me I wanted to add it, but I had never seen cheese in a tortilla before so I went with the experts on this one.
When all was said and done, the tortilla turned out amazing (after a couple attempts). My first tortilla attempt was an epic fail, it came out compltely crumbled (we still ate it), but the next two came out really well. The key is patience, I got too eager to flip it and it broke. Wait the extra couple minutes to make sure it’s ready to go so it won’t break.
Another great thing about Tortillas is eating then as leftovers. The next day I brought some Tortilla to work for lunch, and it tasted even better then the night before!
Tortilla with Potatoes, Artichokes and Peppers – Recipe from The New Spanish Table by Anya von Bremzen
Serves 4-6 as a Tapa, or 2 as a main dish
- 4 Tbsp Olive Oil, plus more if needed
- 1/2 Medium Onion, quartered and thinly sliced
- 1 Large boiled Yuon Gold Potato, quartered and thinly sliced
- 3 Marinated Artichoke Hearts (from can or jar), rinsed, patted dry and thinly sliced
- 1/4 cup sliced piquillo peppers or roasted red peppers
- 4 large very fresh eggs, preferably organic
- 2 Tbsp chicken stock or broth
- Course salt (kosher or sea)
- Heat 2 tablespoons of olive oil in a medium-size skillet over medium heat. Add the onion and cook until limp but not brown, 3 to 5 minutes. Add the potato and cook, stirring gently for 5 minutes. Stir in the artichokes and piquillo peppers and cook, stirring, for another 2 to 3 minutes. Using a slotted spoon, transfer the vegetable mixture to a bowl and let cool completely.
- Place the eggs, chicken stock and a few small pinches of salt in a medium-size bowl and beat until just scrambled. Add the potato mixture and mix until well-combined. Let stand for about ten minutes.
- Heat 5 teaspoons of remaining olive oil in a heavy 8-inch skillet, preferably non-stick, over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten it with a spatula until the top is fairly even. Reduce the heat to medium low. Cook, moving and shaking the skillet, running a spatula around the edge and sliding it into the middle so that some of the egg runs under. Cook the tortilla in the fashion until the top is a little wet but not liquid, about 5 minutes.
- Run the spatula under the tortilla to make sure no part of the bottom is stuck to the skillet. Top skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla, and push edges in the the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted into the center comes out dry, 3 to 4 minutes.
- Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of the excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.