Faux Spanish Tortilla
Spanish Tortilla is a very interesting dish that has nothing to do with Central America tortilla. It consists of thinly sliced potatoes cooked in olive oil with onions and garlic and then cooked into an omelette like dish with eggs.
I am a huge fan of Ferran Adria’s??? Method using potato chips. I’ve used a dozen different brands and flavors and never had a tortilla española turn out less than seller.
Today I made a quick.ghetto ass tortilla with Wise salt and vinegar potato chips. I started by sauteing onions, garlic and jalapeño peppers in olive oil. I let them cool and scrambled 4 eggs in for a smaller tortilla española. Add salt, pepper and any other seasonings to taste. Lightly crumble a few handfuls of chips and toss in the bowl with the eggs and veggies. You don’t want crish the chips bit you fo want to break them so they aren’t huge. The key to an amazing tortilla is on the layers. You want layer up on layer of egg between potato.
Fold the chips into the eggs and let them sit for about 5 minutes until they soften a little bit.
Heat a pan with more olive oil than you think you need over medium high to high heat and pour the egg and chip mixture into the pan. Let it cook until the bottom browns and the whole thing is more than half set. At this time you should flip it. DO NOT attempt to flip this like a pancake. It will NOT work. Trust me on this one! The best way to flip it is by flipping the raw side onto a glass pan lid or plate and then sliding it back into the pan. Pour any residue back in nto the cooked side and if need be flip again to briefly cook the leftovers on at the end
Cook the security be aide for a few minutes until it also browns. Don’t worry about the middle. It will continue to cook after you pull it from the pan.
In Spain thus dish is often served with other tapas and can be eaten hot or cold. Sometimes it is tossed on a roll I’ll and eaten as a bocadillo.
I prefer to eat on the warm and slathered in garlic mayo.
