Servings: four as a main course; twelve as a tapa.
A closer relative to the Italian frittata than a Mexican flour or corn tortilla, a Spanish tortilla is so much more than the sum of its humble parts. Potatoes are the star, but tortillas welcome variation. The tortilla makes an excellent breakfast, lunch, dinner, snack, or crowd-pleasing tapa. If you have a mandoline, this would be a great time to use it. If you’ve never used one, or it’s been a while, watch our video on how to use a mandoline.
A couple tricks I've learned.
In Spain they sell a flat plate with a handle on bottom for flipping. I use a flat lid that fine my skillet. Easy to hold and flips perfectly.
I put some veggies in, like red peppers, even eggplant or asparagus. Jamón Serrano, sliced very thinly, is also great. Not too much, though.
Ok I did something disastrously wrong! This looked like scrambled egg mess. The flavours were fine but I couldn't get down the technique of flipping the tortilla. Couldn't it be done like a frittata where it is finished cooking in an oven (so you don't have to flip it) but it still cooks on top??
Good recipe with excellent instructions. I adjusted for a 12" nonstick skillet, lowered the heat, and added a bit of flavor - chiles and spices. I used pure olive oil and a white potato from the farm's potato cellars(chippers used for making potato chips). Next time I will flavor it differently as it is a dish that will adjust well to different ethnic flavors.
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