Blog posts tagged with 'tortilla espanola'

In 1977, I lived in Madrid, Spain and studied at the Instituto de Cultura Hispanica for my college year abroad.  I wanted to be in a language immersion program and I wanted to live with a Spanish family. As an enthusiastic  20 year old, I wanted to speak, eat and dance my way through this special moment in my life.  I lived on the Calle Flor Baja, across the street from Bar Raul.  My roommate and I played Carole King, Carly Simon, and James Taylor music loud while we hung out our bedroom window flirting tirelessly with Raul! What a time it was...  My Señora's name was Carmen Fernández Lobo-- she had long black hair that she mostly secured in a bun, wore high-luster pearl earrings (my fascination with pearls started here!) and had many friends in high government places.  We developed a friendship over time and she taught me a lot about Spanish men, dry sherry, and making the famous tortilla Española!  I have made many versions of her tortilla over the years and  to add to the nostalgia of it all, I listen to "You're So Vain" dedicated to Raul or Paco de Lucía dedicated to Carmen.  

 

TORTILLA ESPAÑOLA INSPIRED BY CARMEN

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 onion, halved and thinly sliced thinly
Kosher salt and freshly ground pepper 
8 large organic eggs

INSTRUCTIONS

        Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes. Add a cover for faster cooking. When cooked, remove from heat.

        In a large bowl, lightly beat the eggs and season with salt and pepper.  

        Return the skillet to the heat. Add the egg mixture, spreading it out in an even layer to cover the potatoes. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes.  Periodically, life the sides of the tortilla and let the runny egg fold under to cook.Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature (can stand at room temp. for 3 hours).
Serve on top of sauteed spinach, kale and poblano peppers or serve just as it is and be sure to enjoy a glass of dry sherry!

xx Carla