The Spanish tortilla is nothing like what most people in the United States associate with a tortilla, as it contains no corn or fl our. Instead, a tortilla in Spain is essentially a savory cake made from potatoes and eggs and often may include other ingredients (as in this recipe). Spanish tortillas are a common sight in tapas bars or on tapas-style menus.
Ingredients
- 3 oz Olive Oil, pure
- 2 lbs Russet Potatoes, peeled and sliced ¼ inch thick
- Salt and Pepper, to taste
- 1 Tbsp Olive Oil, pure
- 6 oz Yellow Onions, sliced thin
- 4 oz Red Bell Pepper
- Pan Spray, as needed
For Baking the Tortilla
- 6 Eggs, beaten lightly
- 2 oz Ham, diced small
- Onions
- Red Pepper
- Salt and Black Pepper, to taste
How to Make It
- Preheat the oven to 325 degree F.
- Heat a sauté pan over medium-high heat; add the olive oil and panfry the potato slices once the oil is hot enough (be sure to panfry until they turn golden brown on both sides).
- Remove the potatoes from the oil (pour the oil into a metal container and save it—it will be used later), and season the potatoes with salt and pepper.
- In the same pan or a new pan, sweat the yellow onions in the 1 Tbsp of olive oil over a medium flame until they are soft and translucent; remove from heat and set aside.
- Spray the red bell pepper with the pan spray and fire roast over an open flame until charred on the outside. Cover in plastic and set aside to cool. Once cooled, peel off the burned outer layer and julienne the pepper. For Baking the Tortilla
- In a mixing bowl, combine the eggs, diced ham, onions, and roasted bell pepper; mix together, and season with salt and pepper.
- In two 6-inch nonstick omelet or crepe pans, add 1 Tbsp of the reserved olive oil from panfrying the potatoes in step 3.
- Layer the potatoes into the nonstick pan by overlapping them in concentric circles, starting at the outside of the pan and working your way in (this will be the top of the tortilla, so you want it to look nice).
- Pour the egg mixture over the potatoes, dividing it evenly between the two pans. Place pans in the preheated oven and bake until eggs set (approximately 20–25 minutes).