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Tortilla Espanola
Tortilla Espanola is basically peasant food re-dressed as an 'artisan'

Tortilla Espanola is basically peasant food re-dressed as an 'artisan' item in the UK at least. A cheap source of protein, bulked out with potatoes.

My job involves me making at least 4 of these a week. Today I made 4 in one day. If I average 4 a week, I have made approximately 300 of these since I started this job. It is based on a family recipe but everyone in Spain (apparently) has a slightly different way of doing it. The ingredients are olive oil, salt and pepper, onions, eggs and potatoes. The secret is to cook the onions and potatoes on a high enough heat for long enough so as to caramelise them without over crisping or burning them as this makes it very hard to wrap the egg around them. We use two big non-stick frying pan's worth of potatoes to make one tortilla.

After about an hour, the potatoes and onions should be caramelised but not crisps. The egg is then added on a high flame and mixed in before being flipped, and cooked lightly to seal the other side. It must then be left to cool to room temperature to complete cooking internally without overcooking the eggs.

In Spain the preference is to only just cook the eggs so that they are silky smooth and wobbly however in the UK environmental health officers get funny at this idea.

This behemoth was once calculated to contain 800 calories per 1/8 portion which we sell with salad and allioli for £6 t/a or half of that for £6 to sit in on a wider tapas menu.

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