{"id":1510,"date":"2012-08-04T01:34:17","date_gmt":"2012-08-04T01:34:17","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=1510"},"modified":"2019-05-18T17:06:39","modified_gmt":"2019-05-19T00:06:39","slug":"tortilla-espanola","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/tortilla-espanola\/","title":{"rendered":"Tortilla Espa\u00f1ola"},"content":{"rendered":"<p>AKA Spanish Tortilla<\/p>\n<figure id=\"attachment_12398\" aria-describedby=\"caption-attachment-12398\" style=\"width: 246px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/08\/span-tortilla.jpg\"><img decoding=\"async\" class=\" 12398\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/08\/span-tortilla.jpg\" alt=\"In Spain, the tortillas are not the thin things that we are used to in Phoenix, but rather thick potato quiches.\" width=\"246\" height=\"163\" \/><\/a><figcaption id=\"caption-attachment-12398\" class=\"wp-caption-text\">In Spain, tortillas are not the thin things that we use here in Phoenix, but rather thick potato quiches.<\/figcaption><\/figure>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1\/4 cup extra-virgin olive oil<\/li>\n<li>1-1\/4 pounds waxy potatoes, peeled and thinly sliced<\/li>\n<li>1 medium onion, thinly sliced<\/li>\n<li>8 extra-large eggs<\/li>\n<li>Kosher salt and freshly ground black pepper<\/li>\n<li>Optional:\u00a0 Cheese mix: See notes at bottom of this page.<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Heat half of your oil in a large skillet till hot, but not smoking.<\/li>\n<li>Add the onion and stir occasionally.\u00a0 Onion should sweat and soften, but not caramelize.<\/li>\n<li>Gently toss the potatoes in with the onion, seasoning with salt and pepper along the way.<\/li>\n<li>Reduce the heat to medium, and cover.<\/li>\n<li>Simmer &#8211; stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.<\/li>\n<li>Meanwhile, beat the eggs with salt and pepper to taste in a large bowl.<\/li>\n<li>Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking.<\/li>\n<li>Gently temper the potatoes and onion into the eggs<\/li>\n<li>Pour the entire thing into the skillet, spreading the potatoes evenly in the pan.<\/li>\n<li>Cook for about 1 minute, just to set the bottom of the egg mixture.<\/li>\n<li>Reduce the heat to medium-low and cook for 20 minutes, or until almost set through.<\/li>\n<li>Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set.<\/li>\n<li>Flip out onto a clean plate and allow to rest for 5 minutes.<\/li>\n<li>Serve warm or at room temperature.<\/li>\n<\/ol>\n<p><strong>NOTE<\/strong><\/p>\n<ul>\n<li>After reducing the heat to medium-low in Step 11, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don&#8217;t want to overcook the eggs or they&#8217;ll toughen and become dry.<\/li>\n<li>You could, of course, Americanize this just a bit with cheese.\u00a0 Option 1 is to use a Monterey Jack and cheddar mix.\u00a0 Option 2 is to grate a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn&#8217;t traditional but it adds another layer of flavor.<\/li>\n<li>Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs are the focal point.<\/li>\n<li>Tortilla Espa\u00f1ola is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it&#8217;s because they weren&#8217;t afraid to use a lot of olive oil. No fear!<\/li>\n<\/ul>\n<p>Reprinted from <a href=\"https:\/\/www.amazon.com\/Spain-Culinary-Road-Mario-Batali\/dp\/0061560936\"><strong>Spain: A Culinary Road Trip by Mario Batali<\/strong><\/a> with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008 with adaptations by Robert (Grandpa) Andrews<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>AKA Spanish Tortilla INGREDIENTS 1\/4 cup extra-virgin olive oil 1-1\/4 pounds waxy potatoes, peeled and thinly sliced 1 medium onion, thinly sliced 8 extra-large eggs Kosher salt and freshly ground black pepper Optional:\u00a0 Cheese mix: See notes at bottom of this page. STEP BY STEP Heat half of your oil in a large skillet till &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tortilla-espanola\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tortilla Espa\u00f1ola&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,145,158,66,171],"tags":[],"class_list":["post-1510","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-bread-starch","category-casseroles","category-travel-cooking","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1510"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1510\/revisions"}],"predecessor-version":[{"id":18410,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1510\/revisions\/18410"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}