Tortilla Espana

February 25, 2012 at 5:34 pm 5 comments

Tortilla Espana, aka Spanish Tortilla

I am happy to claim the Tortilla Espana as my favorite tapa. The team of Karen and Marty did an excellent job bringing this recipe to life at our Tapas Cooking Class this month.

Inspired by The New Spanish Table cookbook, I have been working on my Spanish Tortilla recipe for a few years.  It is perfect now!   The key ingredients are Yukon Gold potatoes, eggs, onions and Mexican pork chorizo (I know – it’s not authentic, but it’s what makes this dish so good). If you want this dish to be vegan (if you eat eggs) or vegetarian, you can use a soyrizo – I like the Melissa’s brand over the El Burrito brand. I think the taste is far superior.  OK, back to why this dish is amazing.  First of all, this dish has nothing to do with Mexican tortillas, which is the bread of Mexico.  The Mexicans wrap everything in their tortillas to make tacos or burritos.   The Spanish Tortilla is an omelet – think Italian fritatta or maybe even an American hash – well not quite!  You can put a myriad of ingredients into the Spanish tortilla, but the most common are potatoes, onions and eggs.  This dish is served all over Spain at Tapas bars – the potatoes soak up all that Sangria and give you a good base for partying all night long!  My imagination is playing here!

The traditional Spanish Tortilla is tricky to make, because you need a good omelet pan and be able to flip it over to cook both sides.  In other words, your precious work could end up all over the floor!  But if you follow my foolproof recipe, you will be on to tortilla heaven and lovin life!   The key is using a 9 x 13 baking pan and baking it in the oven instead of on top of the stove.  Much easier! No flipping! and you are saving hands-on time!

Spanish Tortilla – on the menu at our Tapas Party

Spanish chorizo is the traditional ingredient, but since we live in Southern California, Mexican Chorizo is on our supermarket shelves. That’s how it ended up in my first Tortilla, a very happy accident!  Mexican Chorizo (unlike Spanish chorizo, which is hard like salami) liquifies into a gooey, oily flavorful base, perfect for sauteeing the onions and flavoring the potatoes and eggs.  The result is absolutely yummy…a great party dish perfect for Tapas or anytime.  It can be served hot or made ahead and served at room temp.  The Allioli sauce is optional, but once I tasted it, now I cannot do without!



Tortilla Espana with Mexican Chorizo and Paprika Allioli

  • 1 large onion, diced
  • 12 oz. Mexican chorizo or Melissa’s Soyrizo – remove from plastic casing.
  • 4 large Yukon Gold potatoes
  • 14 large eggs
  • 2 Tbs chicken stock or vegetable stock
  • 1/2 tsp salt
  • freshly ground black pepper

Paprika Allioli Sauce

  • 1 1/2 tsp tomato paste
  • 2 Tbs hot water (120° to 130°F)
  • 1 cup mayonnaise
  • 2 Tbs lemon juice, freshly squeezed
  • 2 large garlic cloves, minced
  • 3 Tbs olive oil
  • 1 tsp paprika
  • pinch cayenne pepper

1. Peel and boil potatoes on med-high heat until fork tender.  Preheat oven to 350°.

2. While potatoes are cooking, squeeze the chorizo out of its plastic casing into a skillet.  Add diced onion and cook until soft and translucent. Set aside.

3. In separate bowl, whisk together eggs, chicken stock, salt and pepper.  Oil an 9 x 13 baking pan with olive oil and set aside.

4. Once the potatoes are tender, drain and dice into 1/2″ cubes and place in the baking pan.  Add chorizo mixture.  Pour egg mixture over and stir to combine.  Place in 350° oven for 30 minutes or until egg mixture is set when toothpick is inserted in center.

5. While tortilla is baking, mix together Allioli ingredients: First combine tomato paste with water to thin it out.  Then add in mayo, lemon juice, minced garlic, olive oil, paprika and cayenne pepper.  Stir until ingredients are combined.  Set aside.

6. When tortilla is baked, remove from oven and cut into 1 1/2″ squares. Place on a serving tray, insert a toothpick in center of each square and serve with Allioli sauce.

  • Servings: 24
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
  • Calories: 189 per serving
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Entry filed under: Appetizer, Recipes, Vegetarian. Tags: , , , , .

30-Minute Meals Cooking Class – March 8, 2012 A Tapas Cooking Class and Valentine Party

5 Comments Add your own

  • 1. Brenda Salazar  |  February 25, 2012 at 8:15 pm

    I can’t wait to make this…since going vegan it’s very difficult to find something interesting to eat! I also like the latkes you made in another post. I’m going to try those as well!!! Your blog is superb…very interesting and unique. Not like some I’ve seen! Keep up the good work Julia..I mean Patricia. 🙂

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  • 2. carol  |  February 27, 2012 at 6:48 am

    This sounds so easy, Patriica! Right up my alley! Thank you for your wonderful blog!

    Like

    Reply
    • 3. Fresh Food in a Flash  |  February 27, 2012 at 10:05 am

      Carol, I’m glad we’ve been able to keep in touch over my food blog. I hope you like the tortilla. Let me know how it turns out for you.

      Like

      Reply
  • […] Ham-Filled Mushroom Caps, Marinated Tuna Brochetas prepared by the team of Libby and Mike, the Spanish Tortilla made by Karen and Marty and the Pork and Raisin Empanadas.  The Empanada team of Julie, Kate, Tracie and Vivienne had fun […]

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  • 5. Food Bloggers Los Angeles Do Potatoes!  |  March 7, 2012 at 12:51 pm

    […] Patricia Rose of Fresh Food in a Flash made a Tortilla Espana. […]

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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