Gothamist: Tortilla Española

Tortilla Expert

Mon, 05 Mar 2007 10:29:56 -0500

First rule of tortilla club is use a skillet. Second rule of tortilla club is when the egg is in after the onions, garlic, and potatoes have fully cooked is to break up the bottom to let the eggs hit the pan to cook or the crust of the eggs gets too overcooked (in this dudes opinion) that flip is tough..takes a few practice runs!

nick

Sun, 04 Mar 2007 23:03:55 -0500

el chicken pot pie.

Dan

Sun, 04 Mar 2007 16:41:51 -0500

When I visited Spain for three months as a student, my host mother gave me this recipe: First, stir fry 5 large peeled and chopped potatoes in oil. Add salt and pepeer to taste. Second, mix together the yolk and white of 9 eggs in a large bowl. Combine the cooked potatoes and the eggs in the bowl and mix well, mashing potatoes slightly if needed (This step is far easier if the potatoes are still hot). Next, coat the bottom of a non-stick pan with olive oil and add the egg and potato mixture once the oil is hot. Cook until bottom has the consistency of an omelette (the top will still be raw and jiggly, but you should be able to shake the pan and see that the bottom has cooked enough that it is solid and able to hold its shape), and then, using a plate, flip the entire thing over. Complete cooking until the until thing has taken on a dense, almost slightly hardened consistency. Let cool a tad, slice into pieces, and serve warm.

anonymass

Sun, 04 Mar 2007 14:40:54 -0500

Without the onions, forget it. That recipe you linked to seems right for an authentic tortilla.