What you NEED: – Potatoes (Russett or Yukon Gold) – Eggs Optional: – Shallots (or any onion. But I prefer shallots) – Jamon Serrano – using Italian prosciutto is simply disrespectful here 🙂
Slice and cook your potatoes
Slice the potatoes into thin slices (~1/4″, or ~1cm thick) and cook them. Traditionally one would cook them in olive oil, slowly, until they are cooked through. I tend to simply par-boil them in salted water. I think the flavour loss is minimal, and health-wise it’s a little better this way. (not to mention the fact that it’s cleaner).
Caramelize your onions
Slice the shallots / onions, and fry them up in some bacon fat (or butter, if you don’t have the good stuff). The trick to doing this is to do it low and slow. You simply can’t rush ’em – do it over medium heat, stirring every few minutes.
Our Prepped Ingredients
– A dozen eggs, beaten – Par-boiled potatoes, drained – Caramelized shallots – Sliced serrano jamon
Here are the onions, ready to go.
Mix it all up
GENTLY mix the ingredients together in a big bowl, with some salt and pepper. Do this gently to keep the potato slices as intact as possible, but you want to make sure the egg mixture is everywhere.
Pour the mixture into a hot non-stick pan (with some bacon fat in it, if you’ve got it) and get it cooking. Try to ensure that the potato slices are evenly spaced out, and horizontal – you don’t want big chunks of potato sticking out the top.
Loosen it up
The trick is to use a flexible spatula, and loosen the tortilla from the edge of the pan. This lets the uncooked egg flow to the pan, ensuring it cooks through. You’re also making sure that it’s not burning / sticking this way.
Ready to flip?
When the edges are fully cooked, you’re ready for the hard part – flipping it… There are many techniques to doing this, most involve “sliding the tortilla out of the pan onto a large plate, then inverting the pan on top, flipping the plate over, and continuing in the same pan”. I’ve had a few really (REALLY) messy accidents doing this…
My trick – Two pans!
Heat up a second pan, one that’s slightly bigger than the one you’re using. Put them on top of each other, and…
Because the second pan is slightly bigger, there won’t be a mess – the tortilla will fit perfectly into the second pan, and you can finish cooking it.
Cook the “top” now
Make sure the stove is on a low temperature, and let it cook. It’ll take another 5-10 mins to cook all the way through.
Invert onto a serving plate and slice!
You’re done! You can serve this hot, cold or room temperature. Sliced up with a nice piece of crusty bread, you have an amazing appetizer for a dinner party. It also makes for a nice brunch dish.
Slice and serve
Tasty stuff… Enjoy!
Need an appetizer? Try Tortilla Española – a traditional Spanish dish made with Eggs and Potato. Here's how to make it…