Tortilla Española

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While a Spanish tortilla is steeped in tradition and has it’s long-standing recipes (usually just thinly sliced potatoes and eggs,) I like to make my own, more elaborate versions by adding “stuff”, such as ham, bacon, vegetables, mushrooms, shrimp, or any other ingredient I find suitable to a dish I love but would find boring after a while had it only the two original ingredients. I justify calling these versions “Tortilla Española” because of the fact that while I was traveling in Spain, I encountered many such versions with different ingredients, all the same called “Tortilla Española”. As for browning the potatoes in the version containing diced potatoes instead of thinly sliced potatoes, this just seems to result in a different texture (better, in my opinion) than if using potatoes without a crispy crust.
I hope the Tortilla Española Purist’s out there will forgive me and everybody else will experiment until they find their own favorite version of this great dish 🙂
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Bon Appetit ! Life is Good !
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Tortilla Española (Tortilla De Patatas) (Spanish Omelette)

Tortilla Espagnola

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: whisk whole eggs with kosher salt, granulated garlic and hot sauce

: saute diced potatoes in olive oil, season with kosher salt and fresh ground black pepper

: when potatoes are lightly browned, add diced onions, saute until onions are translucent

: add diced chorizo and sliced scallions ( I also added a bit of leftover mortadela I had in the fridge), saute until sausages start to brown

: add egg mixture, put into 350F oven until set

: slide on a plate, flip onto other side and continue to cook in oven until set and golden brown but still moist on the inside

: to serve, sprinkle with freshly grated manchego cheese and chopped cilantro, serve hot or at room temperature

: Tortilla Española (Tortilla De Patatas) (Spanish Omelette)

: Tortilla Española (Tortilla De Patatas) (Spanish Omelette)

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This is without doubt one of my favorite potato dishes
and the good thing about it is that it tastes even better when you re-heat the leftovers.
Serve it as a substantial breakfast, as a snack, lunch, dinner or part of a buffet.
As for the ingredients, use potatoes and eggs for sure. Everything else is up to your fancy.
I have used seafood, chicken, ham, braised pork, any kind of sausage, mushroom, cheese,
any kind of vegetables, you name it. Just make sure that if you plan to serve it
at room temperature, season it stronger as when you plan to serve it hot,
since the seasoning is not as prominent at lower temperatures.
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