Meatless Mondays: Tortilla Española

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While this may not be hugely vegetable based, it is vegetarian, and when served with a green salad on the side, it's a nice, filling meal.  A Tortilla Española (aka Spanish Omelette) is a pretty common and iconic Spanish dish, and usually it's an egg dish made with onion and potato.  It's also delicious.  It feels really luxurious

It was featured in May's issue of Bon Appetit and is definitely a departure from our normal, so it was fun to make and sample.  I made it on a Saturday afternoon and we had leftovers a couple times.  Drew and I really enjoyed it.  I plan to make it again, but I may try to sort of tweak it to make it a little lighter.  2 cups of olive oil don't exactly make for the lightest dish.  When you eat it, though, you probably won't care.  It's nice and custardy (think soft and almost velvety).  It's good for any meal of the day.  

Tortilla Española
from Bon Appetit

Serves 8 (we had about 5 servings)

1 tablespoon plus 2 cups olive oil
1 medium yellow onion, thinly sliced
Kosher salt
2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces
8 large eggs

Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.

Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.

Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.

Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.

Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.

  • It says you get 8 servings.  We got 5.  You'd have to be a pretty polite eater to get 8.  
  • It may be tortilla española blasphemy, but I may try boiling the potatoes in water rather than oil next time to save on calories.
  • I cubed the potatoes- online sources said you could cube or slice.  I may try slicing in the future, but the cubes were fine.
  • I am not positive I cooked it perfectly, since I've never had or made this before now, but the center of mine was possibly undercooked.  What I mean is that it was still a little loose to almost runny inside.  Either way, the entire tortilla was not overcooked or dry, and it made for better reheating.  We didn't get sick.  With eggs, I have read/heard to err on the side of less cooking, so that's what I did.
  • Flipping this is difficult.  No tips.  Drew had to help me.  

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