Tortilla Andaluz
Spanish Tortilla
From my kitchen in Olvera, a ‘Pueblo Blanco’ nestled in the heart of Andalusia. Known for its olive oil and Iberico ham, you will find both used in this twist on a traditional Spanish tortilla. Enjoy!
Often the simplest and freshest of ingredients are all that you need to make the dishes that delight your heart and excite your palate. I hope that you love this simple recipe and make it time after time. Do let me know what you think and show me the results of your effort. Remember, I am always happy to help in any way I can. Cooking with love and simplicity is truly the secret ingredient to creating memorable meals that warm the soul. So, embrace every step of your culinary journey and savour the joy of homemade goodness!
Ingredients
Small onion (julienned)
Olive oil (about 1 Tbs)
Medium potato (peeled, halved & thinly sliced)
3-4 eggs (preferably large but any will do)
Salt (to taste)
Iberico ham (roughly chopped)
Chopped chives (optional)
Prep time: 10 minutes / Cooking time: 15-20 minutes
You will need the following items and utensils: medium-sized omelette pan, mandoline (optional) kitchen knife, wire whisk, 2 mixing bowls, cutting board, & spatula.
Peel, halve and julienne the onion (either using a knife or mandoline) and sweat over a medium flame or heat in a tablespoon of olive oil until the onions develop a bit of colour adding a pinch of salt part way through cooking, remove to a bowl reserving the oil in the pan.
Wash and peel the potato, halve and cut into thin slices. Sauté the sliced potatoes in the pan with the reserved olive oil (adding a bit more, if needed) until lightly browned and softened. While the sliced potatoes are cooking, break the eggs into the second bowl, season to taste with salt, beat using a wire whisk (or fork) until no egg white is visible. Add onion to the egg along with the roughly chopped ham.
Remove the lightly browned potatoes from the heat and allow to cool slightly before adding them to the egg, onion, and ham mixture. Stir to coat the potatoes and let stand for 5 minutes to allow the potatoes to absorb some of the beaten egg.
Return the omelette pan to the heat adding a bit of olive oil as needed, pour in the egg, onion, ham, and potato mixture and cook about 3 minutes without stirring. Use the spatula to see if the edges are firming. Using a plate or large flat pot lid, cover the omelette pan and turn it over, then slide the tortilla back into the pan to cook the wet side another 2 minutes. Push the sides of the tortilla to shape it.
To serve, slide the tortilla onto your serving dish of choice, garnish with chopped chives (optional). Cut into wedges to share (or not, no judgment here).
