Spanish Tortilla - Tortilla Espanola

When I was in college, I worked at a Spanish tapas restaurant and wine bar, the only real tapas bar that Austin has known - Malaga, at it's original location on 4th Street. I connected with the fellow waitresses there, and we were all in the same phase of life together - young and vibrant, a little irresponsible, and liked to have a lot of fun. These girls would grow to become my best friends, and years later, I would be in their weddings and in the hosipital when their first babies were born. There's something about being "in the weeds", working hard and drinking beyond moderation, to bring twenty-something girls together. 

I like to think Malaga Tapas & Bar also refined our young palettes with an appreciation of good food and good wine. We had "mandatory" wine tastings to cultivate our knowledge of varietals, regions and distinguishing characteristics, and of course, we were in the know of the best food and wine events around Austin. I was even  given the opportunity to produce a Wine and Cheese Pairing Class at Malaga, where  I researched pairings, created the menu, advertised the class and educated attendees.

One of my favorite dishes at Malaga was the Spanish Tortilla, or Tortilla Espanola, a popular dish in Spain composed of layered, thin-sliced potatoes, bound by eggs in an omelet/fritatta fashion, topped with garlic aioli and romesco sauce. Typically, this dish, unlike other omelets, is served at room temperature, so its great for parties or potlucks. 

Without further ado, this is my homage to Chef Alex's Tortilla Espanola, derived from an All Recipes recipe found here.

Tortilla Espanola*

1/2 cup olive oil

2 large russet potatoes, peeled and cut into 1/4 inch slices

1 large Vidalia onion (any large sweet onion)

6 eggs 

1 roasted red pepper, drained and cut into strips

3 ounces of Spanish Serrano ham or proscuitto, sliced into strips

2 tablespoons chopped fresh Italian

parsley

salt and pepper to taste

2 tablespoons olive oil

Garlic Aioli

1 bulb of garlic

Juice of 1 lemon

1 large egg

1/4 cup olive oil

salt and pepper to taste

*Special equipment: Mandolin slicer. You can do this without one, but you'll spend a lot of time slicing the potatoes and onions thin. 

First heat oven to 375 degrees to roast the garlic for aioli. Cut off the top of the bulb of garlic, exposing the cloves, drizzle with about a tablespoon of olive oil, and wrap the garlic in foil to roast. Roast for about an hour or until tender and deep in color.

When garlic is roasted and cooled a bit, squeeze the cloves into a food processor or blender, and puree with the egg and juice of 1 lemon. Slowly stream in 1/2 cup of olive oil while the processor is going, to emulsify. Salt and pepper to taste, and set in fridge until tortilla is ready.

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add potato slices, in rounds, as not to crowd the pan and cook, flipping when golden, and set to drain on paper towels. Gently toss potatoes with salt and pepper to taste.

Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and Serrano ham. Gently fold in cooked potatoes. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. 

Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

Slide the tortilla onto a serving plate and allow to cool to room temperature. Get the garlic aioli from the fridge and scoop some into a small plastic baggie, and cut a tiny corner off so you can pipe on the tortilla with precision. Drizzle the tortilla with the aioli, cut into squares or wedges and sprinkle with chopped parsley. Buen provecho!

Listening To: Manu Chao, Me Gustas Tu