Tortilla Espanola...Our Easter Breakfast

I first spotted this recipe from Mario Batali on the Food and Wine magazine website, and have been wanting to give it a try. Needless to say I really never got around to it until yesterday. I was looking through a file on Saturday, on our computer marked "Recipes to Try" and figured why not make it for Easter Sunday Breakfast. It is simple and almost cooks itself. Perfect for after Sunday Mass. Here is the link for Mario Batali's Tortilla Espanola.

The ingredients are few. Red or white starchy potatoes, eggs, onion, salt, pepper, and olive oil.

Pre-heat your broiler. Saute thinly sliced onions and potatoes together over medium high until just soft and tender but not browned. You do not want the potatoes to turn into mush. Be careful when turning the potatoes so as not to tear them into a mess of chunks. You want the potatoes to hold thier discus shape. When potatoes are cooked it is best to gently drain them in a colander to remove the excess oil. Set aside. In a bowl, scramble eggs with salt and pepper. Add potato and onion mix to the scramled egg mixture. Wipe out skillet and heat remaining oil again over medium heat and pour in egg and potato mixture, flattening into an even layer. Cover and cook until sides and bottom are just set. Uncover and set skillet under the broiler until top is just set. Invert onto a plate and let sit for 5 minutes.

This was delicious. You can also add any color of bell pepper, pork (pancetta, ham, sausage, etc.) or mushrooms to this tortilla. It is also great served on a crunchy baguette with a thin layer of mayonnaise and thick skice of juicy tomato, known as a bocadillo de patatas.

Tortilla Espanola

Recipe Courtest Mario Batali

Printed in Food and Wine Magazine, Sept. 2008

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 1/4 pounds red bliss potatoes, peeled and sliced 1/8 inch thick
1 onion, halved and thinly sliced
Kosher salt and freshly ground pepper
8 large eggs
 
Directions
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.
In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.
Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. 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.
Note: This recipe can be made and kept at room temperature for up to 3 hours.
 
 

Michael and Carla