This recipe comes to us from Nacho Mariano del Carril.  He brought this to polo and we thought it was the best tortilla Espanola that we ever tasted, so we had to have the recipe.  The dish works equally well at breakfast, lunch, dinner, or a polo picnic.  Although similar to a frittata, this dish is characterized by the use of potatoes and ham or chorizo.  It is traditionally served with alioli.  It also makes a big hit with our gluten-free friends and vegetarian friends (if you leave out the chorizo).

INGREDIENTS:

  • ½ c. plus 2 T. Spanish olive oil
  • 6 c. thinly sliced Spanish onions (or substitute plain yellow)
  • 1 ½ t. kosher or sea salt
  • ¾  t. freshly ground black pepper
  • ¼ t. sugar
  • 3 baking potatoes, (about 2 pounds), peeled and sliced into 1/8-inch rounds (you can use any kind of potatoes)
  • 8 eggs, lightly beaten
  • ½ c. julienned serrano ham, Spanish chorizo (or fried bacon, which I deny ever having used)

TECHNIQUE:
This what I do “different” from a normal Tortilla recipe that I am sure you have already:

Rule 1: more egg is always better, meaning if your recipe ask for 2 eggs use 4 or 6 eggs. Eggs makes your body good!

2: I separate the yolk from the white (the big secret) and I start to shake the whites until they become a white foam. As soon as I have this foam I incorporate the yolks, salt (don’t be shy with salt), some cayenne pepper, pimento, and chopped parsley.

3: I cook the potatoes and the onions separate. Potatoes I cook them whole and after they are cooked (not fully cooked actually) I cut them in small squares. Onions are also cut in small squares and when they are almost cooked I incorporate a full teaspoon of chopped fresh garlic and (I have not used this on the one you ate) chorizo (cut in small squares) Let the ingredients cool down Before mixing them since the egg can cooked earlier than u want if u put the hot potatoes and onions right after cooked.

4. When you have all these ingredients very well mixed got your pan in medium heat and put small piece of butter and let it melt, then put the mix.

5. The first side of the Tortilla that you cook is the most important to be done well since you will need to flip it over to cook the other side. Here depending your oven, your pan, how many potatoes (I usually do 3 potatoes and 1 onion) etc for how long you need to cook the first side. In mine, the first side is between 20 and 30 minutes and the second side goes between 10 and 20 minutes (top, top)

Well sorry this is may be a little too long but I am sure you are looking for the details and not just the recipe.

DIRECTIONS:

Heat 1/4 cup of the oil in a large 12-inch non-stick skillet over medium heat. When the oil is hot, add the onions and cook, stirring occasionally. Season with 1/4 teaspoon each of salt, pepper, and sugar. Continue cooking, stirring occasionally, until NOT GOLDEN, YOU USE THE OIL TO BOIL THEM NOT TO FRY THEM, SO I NEVER HAVE MY ONIONS GOLDEN. THEY ARE COOKED SLOWLY IN THE OIL WITHOUT BURNING THEM.  Remove the onions from the pan and set aside. Wipe the skillet clean.

Pour an additional 1/4 cup of oil into the skillet and heat over medium heat. Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Add the potatoes to the hot oil and cook, stirring and gently turning, until tender and slightly golden, 15 to 20 minutes. Remove the potatoes from the skillet and wipe the skillet clean. SAME COMMENTS AS ABOVE FOR THE POTATOES IF YOU ARE GOING TO SLICE THEM, THEN THE COOKING IS SLOW AND NEVER FRY THEM, BOIL THEM IN OIL. BTW, I NEVER SLICED THE POTATOES BEFORE BUT AFTER I BOILED THEM IN WATER. THIS IS A MATTER OF TASTE, NOTHING ELSE!

Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Combine the reserved onions, potatoes, beaten eggs, and ham pieces in a large bowl. Season with the remaining 3/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Add the entire mixture to the hot oil and cook until the bottom is set and the top is still runny, about 12 minutes. As the bottom of the tortilla is cooking, use a rubber spatula to run around the edge of the eggs, lifting slightly to allow the eggs to run to the bottom and cook. THE AMOUNT OF TIME NEEDED FOR THIS VARY BUT, IN GENERAL, FOR ME AND MY OVEN IS MORE THAN 12 MINUTES. THIS IS SOMETHING THAT YOU WILL MASTER AS YOU DO IT, EACH OVEN IS DIFFERENT.

Place a large plate or serving platter on top of the skillet and invert the tortilla onto the plate. Carefully slide the tortilla back into the skillet so that the browned side is facing upward. Cook until the bottom is golden brown, about 10 to 12 minutes longer. Remove the tortilla from the skillet and serve hot, or cool to room temperature, and serve. To serve, cut tortilla into thin slices and spoon 1 or 2 tablespoons of the Aioli onto the side of the tortilla. Garnish with fresh chopped chives.