Whether it be work or play in the kitchen, when it comes to cooking and enjoying food, I am drawn to new and old (but new to me) recipes and dishes.
Not too long ago I worked a private party for a couple having guests over to celebrate the start of spring. The hostess wanted to have Spanish tapas (tapas are small Spanish style hors d’oeuvres or appetizers) and small bites for the guests to enjoy while mingling and chatting. One of the items on her menu was a Spanish tortilla.
A Spanish tortilla is a dish that consists of potato, onion and egg. It can be left as simple as that, or you could really add anything to it that you desire – from diced fresh peppers to crumbled bacon; it can even be topped with your favorite grated cheese. The layers of potato and onion become surrounded by egg and become a delightful frittata-like dish. The classic way to serve this is to cut it into bite-size squares and serve it as an hors d’oeuvre, but one could serve this as a simple appetizer, a side dish or even as a quick leftover breakfast.
Making them can be quite intimidating — especially when you quadruple the recipe, but I’ll give you some good tips. The trickiest part is keeping the sides from sticking to the pan. Coating with the extra oil prior to adding your ingredients really makes a difference.
Alas, flipping a Spanish tortilla the size of a serving platter wasn’t in the cards that day, but do not fear, the oven is your savior. When the Italians make their similar dish, the frittata, they do not like to take big risks, so they finish theirs in the oven and save the flipping for last. This is something I recommend if you are making this for the first time for some guests. But if you and your family are experimenting, I’d suggest having some fun flipping your Spanish tortilla around.
Also, you will find in my recipe that I blanch my potatoes in water. This is probably breaking all of the rules, but I found it to be the quickest fool proof way. Traditionally the potatoes and onions are fried in 2 cups of oil until just tender. By all means, you can go this route. I was just experimenting in my own kitchen and found blanching the potatoes first to be more effective. Blanching also cuts out a lot of oil. The oil does add flavor, though, so you’ll have to choose the method that works best for you. Also, I like to caramelize my onions; when you slowly cook them until their own sugars begin to brown the smell is just divine.
Here I’ve provided a recipe for my version of a Spanish tortilla. Have fun and play around with it. And be sure to show off your flipping skills to your guests at your next party.
Kayleigh’s Spanish potato tortilla
Serves 6-8, for appetizer or up to 10-12, for hors d’oeuvres
Ingredients
2 lbs. Yukon gold potatoes (approx. 5-6 medium sized) peeled
2 yellow onions, chopped
6 eggs
1/4 C oil: vegetable, canola or olive
3 Tablespoons unsalted butter
Salt and pepper
- Bring a pot of salted water to a boil. While waiting for the water to boil, slice the potatoes using a mandolin or sharp knife into 1/8-inch slices. Once the water comes to a boil, add the potatoes. Cook for 4-5 minutes until the potatoes are just tender but not falling apart. Remove quickly from the pot and into an ice bath or cold water. Once they’re cooled, place them in a strainer and let them sit to drain any excess water.
- Place an 8-inch sauté pan with at least 2” sides over medium heat. Melt the butter and add the chopped onions. Sauté until just starting to caramelize. Remove from the pan to cool, leaving behind as much of the fat as possible.
- In a medium bowl whisk the eggs together. Season with salt and pepper. Fold the potatoes and onions into the eggs.
- Place the 1/4 C of oil in the sauté pan over medium heat. Swirl the oil to coat the pan well. Carefully pour in the potato and egg mixture. Jiggle the pan and using a spatula, separate the eggs from the sides. Allow the tortilla to set over medium heat for approximately 20 minutes. Be sure to lower the heat if necessary. Continue to separate the sides, being sure to keep an eye on the doneness of the bottom.
- Once the tortilla has set, carefully separate the edges from the pan using a knife or spatula then place a large flat plate or cookie sheet over the top. Flip the tortilla out, then carefully slide it back into the pan. Add back any egg juices left behind. Continue to cook for 8-10 minutes. Remove from the heat and allow to cool for 5 minutes. Flip the tortilla onto a cutting board or serving plate. Allow to continue to cool and finish setting.
- Slice into wedges or small squares. The Tortilla can be made up to 3 days in advance. Keep it refrigerated until ready to use. Serve alongside your favorite sauce or on its own.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command, but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.Got questions? Recipes? Ideas? [contact-form-7 id=”26578″ title=”Write to Kayleigh”]
