Saturday, June 21, 2014

Saturday Recipe

I have always loved Spanish Tortillas, they are so very different to anything served on this side of the pond. This is Mario Batali’s version which I found in Food and Wine.
 

Tortilla Española

Contributed by Mario Batali
Servings: 6

Tortilla española exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafés; as a main course served on worn metal plates in home kitchens. Mario Batali's version, based on one he tasted in the Ribera del Duero wine region, is baked until golden brown and offers an especially high ratio of potatoes to eggs.
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  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 1 1/4 pounds red bliss potatoes, peeled and sliced 1/8 inch thick
  3. 1 onion, halved and thinly sliced
  4. Kosher salt and freshly ground pepper
  5. 8 large eggs
  1. 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.
  2. 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.
  3. 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.
Make Ahead The tortilla can stand at room temperature for 3 hours before serving.
 

Suggested Pairing

Across Spain, white wines are undergoing a renaissance, with better bottlings being produced from nearly every region. For this classic tapa, pour a white with substance, for instance a white Rioja with a touch of oak.

Have a great weekend
Jo (2)







12 comments:

  1. David (hubby) makes a mean tortilla so we serve it quite often when having friends for drinks and tapas - great for the veggie friends especially!

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    1. Good idea. I think they are great.

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  2. Hi Jo,

    My son and I love Spanish food. That recipe is a must. Thank you, Jo. Wishing you a lovely weekend.

    Gary

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    1. Us too Gary, we used to go on what we called Tapas Runs and they were great. My parents lived in Spain for a few years.

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  3. Sounds yummy and hearty. I prefer red vs white wine, and red vs white/brown potatoes. Be well, Jo.

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    1. So do we Robyn, but I do enjoy white wine with "white" foods.

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  4. Hi, Jo. Thanks for sharing this. I find it interesting that the eggs make up the tortilla part of the recipe.

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    1. Yes, tortillas originated in Spain and are definitely not the same as the ones people are familiar with here.

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  5. And I think you said in a previous post that you are brushing up on your Spanish? Are you planning a trip sometime? Spain is one country I have not seen, but I do have two Spanish cookbooks and enjoy cooking some of the recipes and pretending I am there, going to the tapas bars and enjoying the ambiance.

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    1. Nope, just wanted to be able to speak it once again. I spent a lot of time in one area of Spain as my parent's lived there for a number of years. Spanish food is great - as is Portuguese by the way.

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  6. The perfect accompaniment to have when watching Australia play Spain in the World Cup!

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    1. Hope they make a better showing that Britain did.

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