The Spanish tortilla
Continuing with the tapas this week, the Spanish tortilla is a super-duper easy dish to make, and it can be served warm, cold, or room temperature. One of the best things about the tortilla is I usually have all of these ingredients on hand – eggs, onion, garlic, potatoes, olive oil – all staples in my kitchen. The key to a good tortilla is making sure your potatoes absorb a lot of flavor from the spices and garlic/onions.
Baked Tortilla Espanola
adapted from Martha Stewart Living
Serves 4
1/3 cup extra-virgin olive oil
8 strands saffron
4 red potatoes, thinly sliced crosswise
1 medium red onion, thinly sliced (1 cup)
5 garlic cloves, finely chopped (1/4 cup)
1 teaspoon paprika
Coarse salt and freshly ground pepper
5 large eggs
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme
Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, and garlic, and stir well. Season with salt, pepper and paprika. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, for 2 minutes.
Bake until set, about 5 minutes. Invert, and cut into wedges.
