A few years ago, a couple girlfriends and I ventured to Spain. It was a few weeks of laughs, sunshine, World Cup celebrations, A LOT of walking, coupled with A LOT of eating. Being vegetarian, I found my food options a little limited, but what I did eat, I really enjoyed. In particular, I fell in love with the Spanish omelette, Tortilla Española. Especially when paired with pan tomate (tomato goodness spread onto bread) & glass(es) of cava.
I found the beauty of Spanish food to be in its simplicity. It's dishes are comprised of only a few ingredients, but always the right ingredients paired together. This dish is no exception.
My recipe and method may not be true to the origins of this dish, it's my interpretation of a dish discovered while traveling. The flavors always bring me back to those sunny Barcelona days and cava bar nights.
Tortilla Española
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Yield:
2-3 Servings
Ingredients:
For the Omelette:
4 eggs
1 small potato, boiled and sliced*
1/4 onion, chopped finely
1/2 green chili, optional
salt & pepper to taste
For the Tomato Sauce topping:
1 tomato
2 tbsp olive oil
1 tsp garlic powder
pinch of salt
1 avocado, sliced for garnish
Method:
Start with the omelette preparation. In small bowl or measuring cup, beat eggs with green chili, salt, and pepper. Heat oil in pan. Make sure pan and oil are hot before placing any further ingredients into it. Add onions to pan and let cook for 1-2 minutes. Arrange potatoes in pan in single layer. Then, pour egg mixture on top. Let cook until omelette starts to form. Once sturdy enough, flip the omelette. I've found one fool-proof method to not breaking the omelette is to hold a plate against the pan, flip, and slide the omelette back in to the pan. Though, even if the omelette breaks a little, don't sweat it. Let omelette finish cooking.
While the first side of the omelette is cooking (prior to the flip), you can prepare the tomato sauce topping. To do so, grate a tomato. Place a bowl under the grater to catch all of the juice. Discard tomato flesh once finished. Add olive oil and garlic sauce to tomato juice, and mix well.
To assembled the dish, cut omelette in half and transfer each half to a plate. Pour tomato-oil mix in equal parts on both halves. Top with sliced avocado, and enjoy!
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I found the beauty of Spanish food to be in its simplicity. It's dishes are comprised of only a few ingredients, but always the right ingredients paired together. This dish is no exception.
My recipe and method may not be true to the origins of this dish, it's my interpretation of a dish discovered while traveling. The flavors always bring me back to those sunny Barcelona days and cava bar nights.
Tortilla Española
-----
Yield:
2-3 Servings
Ingredients:
For the Omelette:
4 eggs
1 small potato, boiled and sliced*
1/4 onion, chopped finely
1/2 green chili, optional
salt & pepper to taste
For the Tomato Sauce topping:
1 tomato
2 tbsp olive oil
1 tsp garlic powder
pinch of salt
1 avocado, sliced for garnish
Method:
Start with the omelette preparation. In small bowl or measuring cup, beat eggs with green chili, salt, and pepper. Heat oil in pan. Make sure pan and oil are hot before placing any further ingredients into it. Add onions to pan and let cook for 1-2 minutes. Arrange potatoes in pan in single layer. Then, pour egg mixture on top. Let cook until omelette starts to form. Once sturdy enough, flip the omelette. I've found one fool-proof method to not breaking the omelette is to hold a plate against the pan, flip, and slide the omelette back in to the pan. Though, even if the omelette breaks a little, don't sweat it. Let omelette finish cooking.
While the first side of the omelette is cooking (prior to the flip), you can prepare the tomato sauce topping. To do so, grate a tomato. Place a bowl under the grater to catch all of the juice. Discard tomato flesh once finished. Add olive oil and garlic sauce to tomato juice, and mix well.
To assembled the dish, cut omelette in half and transfer each half to a plate. Pour tomato-oil mix in equal parts on both halves. Top with sliced avocado, and enjoy!
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