“Tortilla” in Spain is not the flour or corn wrap with the same name that comes from Mexico that you stuff with all kinds of savory meats and accompaniments. Rather, it is an omelet…but savory nonetheless.
Tortilla de Patatas (potatoes) is the traditional version and one of the most popular tapas in Spain, but there’s no reason to limit yourself to just potatoes (no matter how tasty they are). You might also want to try a combination of spinach + artichoke or pimentos + chorizo as presented here…or anything else that pleases you. Tapas is as much about the presentation as it is about the ingredients so here are 3 varieties presented whole and as a bite-size tapa.
[The omelets featured here are small, including only 4 eggs in each so adjust your ingredients accordingly. They were made in a skillet about 2 inches deep and 5" in circumference which yields 4 wedges or 12-16 squares for tapas. You want a little height to distinguish it from a torta or fritatta.]
TIP: I find beating eggs in my Magic Bullet (rather than whisking) gets them fully-mixed and very airy, sort of souffle-like. I always add a splash of milk, S+P and a drizzle of hot sauce to each. From there, it varies.
TIP: Always use a pre-heated pan that has been liberally-coated with olive oil – bottom and sides.
TIP: Add the potatoes to the eggs (not vice versa) and then pour complete mixture into pan. Makes for better coating and distribution.
TIP: Cook slowly and keep moving the eggs either by shaking the pan or releasing the sides and allowing the liquid on the top to fall to the bottom.
TIP: Don’t overcook. Tortillas are meant to be moist. It’s a fine line between done and dry…that’s why lower heat and constant moving is important.
METHOD: When the omelet has set and appears to be cooked, except for some wetness on the top side, take a plate and place it over the pan and invert the omelet into it. Then slide it back into the pan (top side down) and either shut the burner off or just cook for a few moments more. If that plate inversion scares you, it can be finished in the oven.
Tortilla Española de Patatas. Slice one small potato very thin (use mandolin if you have one) and fry. Salt liberally. Many people also include diced onions. I did not. Remove from pan and drain, then slide the potatoes into the egg mixture and let sit for about 10 minutes. Meantime, add about 2 tbls of finely minced chorizo or ham to the pan. Once the meat has released its flavor, slide eggs and potatoes into pan. Cook as above.
Tortilla de Espinaca y Alcachofas (spinach + artichoke). To the beaten egg mixture, add a good handful of raw spinach, 4 quarters of marinated artichokes, 1 clove of garlic and pulse to blend. Cook as above.
Tortilla de Pimienta y Chorizo (roasted peppers + Spanish sausage). To the beaten egg mixture, add 5 piquillo peppers (or about 1/2 cup roasted peppers) and 1 heaping tablespoon of minced chorizo. Cook as above.
I hope you enjoyed this little lesson in making Tortilla Español. Hasta el martes que viene (until next Tuesday…)
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It’s always confusing when I visit Spanish blogs, or they visit mine, to read about tortillas. But I’ve learned to separate the two. Your tapas look amazing. I am so hungry now
What a coincidence, this weekend we just went to a Spanish restaurant, Lizarran, and I tried all kind of tapas…yummie! Thanks for sharing the recipes, I’ll definitely try them
How delicious. I love Spanish tortilla, haven’t making it quite a while now. Yours look amazing.
Wow. So much truth, so much information. I LOVE this…GREG
I always have to put onion and garlic in my tortilla, my mother makes a delicious, “Tortilla de Atún” (beaten eggs, drained canned flaked tuna, minced onion, garlic, chopped fresh tomato, salt and pepper fried in generous olive oil) I’ll have to blog it soon, we make “Tortilla de Patata Con Jamon” and more, sometimes “Tortilla de Maduros” other times my Tatas “Tortilla Cubana” (with everything but the kitchen sink in it lol.)
Thanks for adding a few different ideas here.
I adore Spanish tortilla but unfortunately have had mediocre versions in the past. You offer great tips Joan, especially cooking slowly! I’m enjoying Tapas Tuesday tremendously!
We just had that for dinner yesterday! My favorite quickie meal, so yummy!!
I’ve always wanted to make a tortilla de papas and somehow..it never gets made. Hopefully this is the push I need. It all looks wonderful!
It really is all about the presentation Joan.
I only knew about the Mexican tortilla and I’ve heard of frittata but this one is new to me.
I love the look of your new blog.
Very similar to frittata which I love at room temperature. I used the invert and slide back in method. This, however, is new dish to me. I like the idea of adding hot sauce. Also love my magic bullet.
Joan, I love your new site. So many gorgeous pictures and information here. I’ve never tried making a tortilla but we have a frittata from time to time that we like.
Again, great new site.
Sam
Upon my return home from the market yesterday with my basket full of veggies, I made myself a delicious pepper and egg omlet or tortilla as you say. It was divine and to my surprise when I ate the leftovers today the purple peppers I had used turned blue! Very pretty indeed.
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