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Spanish Tortilla

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"Boasting meltingly tender potatoes in a dense, creamy omelet, a Spanish tortilla is an immensely appealing tapas bar favorite. It's also very easy to make at home. Garlic is often included in the omelet, but we like the idea of topping the tortilla with a garlicky a�oli instead, the creaminess of which beautifully complements the potatoes and eggs. We up the flavor ante of the tortilla even further by adding green peas and roasted red peppers. To flip the tortilla, we slide it onto a plate, put another plate on top before inverting it, and then slide the flipped tortilla back into the skillet�a potentially messy task made foolproof. Letting the tortilla cool on a clean dish towel ensures that it doesn't turn soggy and fall apart. You will need a 10-inch nonstick skillet with a tight-fitting lid for this recipe."

List of Ingredients

◦ 6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
◦ 1 � pounds Yukon Gold potatoes, peeled, quartered, and cut into ⅛-inch-thick slices
◦ 1 small onion, halved and sliced thin
◦ 1 teaspoon table salt, divided
◦ � teaspoon pepper
◦ 8 large eggs
◦ � cup jarred roasted red peppers, rinsed, patted dry, and cut into �-inch pieces
◦ � cup frozen peas, thawed
◦ 1 recipe A�oli (recipe follows)


Recipe

Toss � cup oil, potatoes, onion, � teaspoon salt, and pepper together in large bowl. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add potato mixture to skillet and reduce heat to medium-low. Cover and cook, stirring every 5 minutes, until potatoes are tender, about 25 minutes.

Whisk eggs and remaining � teaspoon salt together in now-empty bowl, then gently fold in cooked potato mixture, red peppers, and peas. Make sure to scrape all of potato mixture out of skillet.

Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Add potato-egg mixture and cook, shaking skillet and folding mixture constantly for 15 seconds. Smooth top of mixture, reduce heat to medium, cover, and cook, gently shaking skillet every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.

Off heat, run heat-resistant rubber spatula around edge of skillet and shake skillet gently to loosen tortilla; it should slide around freely in skillet. Slide tortilla onto large plate, then invert onto second large plate and slide back into skillet, browned side up. Tuck edges of tortilla into skillet with rubber spatula. Continue to cook over medium heat, gently shaking skillet every 30 seconds, until second side is golden brown, about 2 minutes. Slide tortilla onto clean dish towel and let cool slightly. Serve warm or at room temperature with a�oli.

Serves 8 to 12






❧ A�oli:

"The egg yolks in this recipe are not cooked. If you prefer, � cup Egg Beaters may be substituted."

◦ 2 large egg yolks
◦ 2 cloves garlic, peeled and smashed
◦ 4 teaspoons lemon juice
◦ 1 tablespoon water, plus extra as needed
◦ � teaspoon Dijon mustard
◦ � teaspoon table salt
◦ ⅛ teaspoon sugar
◦ � cup vegetable oil

Process egg yolks, garlic, lemon juice, water, mustard, salt, and sugar in blender until combined, about 10 seconds, scraping down sides of blender jar as needed. With blender running, slowly add oil and process until emulsified, about 2 minutes. Adjust consistency with extra water as needed. Season with salt and pepper to taste. (A�oli can be refrigerated for up to 3 days.)

Makes about � cup



� Smoky A�oli:
Add 1 � teaspoons smoked paprika to blender with egg yolks.

� Herbed A�oli:
Add 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley, and 1 tablespoon minced fresh chives to a�oli and pulse until combined but not smooth, about 10 pulses.