Spanish Potato Frittata (Tortilla Española) Recipe | SAVEUR

Spanish Potato Frittata (Tortilla Española)

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 Adria proposes an audacious update. Eschewing the dirty work of peeling, slicing, and frying the potato, Adria 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.

Tortilla Española (Spanish Potato Frittata)
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Yield: serves 6-8

Ingredients

  • 4 oz. (about 2 1/4 cups) crushed thick-cut potato chips, like Cape Cod brand
  • 2 oz. thinly sliced serrano ham or prosciutto
  • 14 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

  1. 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.
SPANISH POTATO FRITTATA (TORTILLA ESPAÑOLA)

Tortilla Española

Matt Taylor-Gross