Tortilla Española (Spanish Potato Frittata)
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but in the cookbook Cocinar En Casa (El Bulli, 2003), the chef Ferran Adrià proposes an audacious update. Eschewing the dirty work of peeling, slicing, and frying the potato, Adrià substitutes a generous handful of store-bought thick-cut potato chips, which soften to just the right tenderness thanks to a soak in the beaten egg before the omelet is cooked. Innovative as this approach may be, the result is absolutely canonical.
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Credit: Penny De Los Santos
INGREDIENTS
4 oz. (about 2¼ cups) crushed thick-cut potato chips, like Cape Cod brand2 oz. thinly sliced serrano ham or prosciutto
¼ cup finely chopped canned piquillo peppers or pimentos
1 tbsp. thyme leaves
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil
INSTRUCTIONS
Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes. Heat oil in a 10" nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve.See all 150 classic recipes featured in our 150th issue »
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I'm Spanish and the spanish omelet only has eggs, potatos and salt, although generally we include onion it's somthing that not everyone likes so the both version coexist. This omelet recipe, even though is written by a spanish chef, isn't actually a spanish omelet but a regular omelet with many other ingredients.