Tortilla Española (Spanish Potato Frittata)

By CheeseDiva

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
• 1/4 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

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

(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.

8 eggs, lightly beaten

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 Omelette is not exactly like that. We cook it more simple, and that recipe is variation because u can add to omelette whatever u like. It's important how u fry potatoes, not crispy, so not high fire. Add some onion to them and fry together. Not necessary to crush these fried potatoes, u can do it though. Also remember adding salt to beaten eggs, and not in potatoes. When having the mix in fire, do not cook very high in order to cook omelette inside and not to overburn outside. So: just potatoes, onion, eggs, salt, some pepper and olive oil... and u have ur spanish omelette

This is not a Tortilla Espanola. Reason? You have to flip it! Very simple. Saute (or fry) potatoes, chopped garlic, and chopped onion in olive oil or canola. Meanwhile mix 5 eggs or so. Mix the raw egg with the cooked potatoes, onions, and garlic. Pour into a greased and hot iron skillet. When the egg starts to bubble on the sides, place a plate over the skillet, move over to the counter, and flip the mixture over a bowl. This is not always easy, you may have to pry some parts of the egg off. Some of the egg will leak into the bowl. Then slide the mountain of egg back into the skillet and pour the leaked portions back into the skillet along the sides. Cook for only 3 minutes or so and flip it again onto a plate. All should come off and now you have the tortilla. You can cut it like a pie. The inside should be rather raw or runny. Very delicious!