Spanish tortilla, a Spanish omelet that looks a bit like Italian frittata, can be served any time of the day – hot or at room temperature, with anything from a cup of coffee to a glass of sherry. Find out how easy it is to make with this recipe from chef-owner Jonah Miller of Huertas, New York.
Spanish tortilla (Spanish omelet)
Yield: 6 inch tortilla, for 2 people.
- 5 eggs
- 2 tablespoons of heavy cream
- Â½ white or Spanish onion
- 2 medium baked potatoes, like Idaho
- 1 sprig of thyme
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons of salt
Slice the onion as thinly as possible. Add 1 tablespoon of olive oil to a sautÃ© pan over medium heat. Add the onions and cook, stirring occasionally to prevent the onions from burning or sticking. When the onions begin to color, lower the heat and continue cooking until they are dark brown. If you find that they stick, add a tablespoon of water and scrape the stuck pieces from the pan. When you have reached the desired color, add Â½ teaspoon of salt (adding salt earlier will cause water to come out of the onions and prevent them from caramelizing well).
While the onions are cooking, peel and cut the potatoes into thin rings about 1/8 inch. If you have a mandolin slicer, this is the perfect opportunity to use it. Otherwise, a sharp knife will do.
Cut the potatoes into cubes and lay them out on a baking sheet. Place the baking sheet in a 300-degree F oven for 20 minutes until the potato cubes are tender but still firm to chew on.
While the potatoes are cooking, remove the thyme from the stems and finely chop it.
In a bowl, whip the eggs with the heavy cream. Stir in the cooked and slightly cooled onions and potatoes. Add the thyme and 1 Â½ teaspoon of salt. Mix together.
Place an oven rack about 6 inches from the grill, then preheat your oven grill.
Heat a 6-inch non-stick ovenproof skillet over medium heat. Allow to preheat for one to two minutes, then add 2 teaspoons of olive oil. The oil should “dance” around the pan if it is hot enough. Add the tortilla dough and stir, as if to make scrambled eggs, for 30 seconds. Then lower the heat to medium-low and stop stirring, allowing the eggs to set to the bottom. Bake for two minutes, then transfer the dish to the oven, on the rack placed under the preheated grill. Cook for two more minutes until the top is set but just starting to brown. If you press down on the tortilla with a spoon or spatula, runny eggs should ooze out of the middle (if you prefer firm eggs, return to the oven to 350 degrees). Remove from the oven.
Pat the bottom of the pan firmly on your counter a few times, then transfer the tortilla to a plate by placing a plate upside down on top of the pan, holding the bottom of the plate and the handle of the pan, then quickly and carefully flipping the tortilla.
Eat immediately, or let cool (in Spain, tortillas are often eaten at room temperature).