I ate tortilla for breakfast everyday in Spain. Every day. I was in Madrid, mostly, where I would walk to the local breakfast counter in Puerta del Sol. The first time I ordered tortilla, I expected the Mexican version: a light corn shell filled with eggs or beans. What a lovely surprise: a thick frittata of sorts, filled with potatoes and eggs, so delicious that I forgot about the fact that, most days, I ate standing up, leaning on a counter (when in Rome, eh, Madrid, do as the Madrileño do).
I was in Spain for two weeks. Then I came home and forgot about Spanish tortilla. Out of sight, out of mind. That was seven years ago. No tortilla for me, for seven years. (Ok, maybe I've eaten one or two around town at Jaleo or Taberna Alabadero, but that's not the point. The point is I forgot about the dish).
Then I went to Estadio for tapas. With each bite of Estadio's tortilla I remembered the creaminess of the eggs and potatoes; how, in Spain, a slice of tortilla filled me up until lunch, and how the egg and potato combination is a perfect match for hot sauce and bitter greens. With pitter patter from a Chorus Line in the background, I thought: I can make that.
This recipe is for an 8 inch cast iron pan, the perfect size for a tortilla.
2 medium size Russet potatoes, peeled and sliced thinly (about 1/8 of an inch), with a mandoline.
2 tbs cream or half and half
1-2 tablespoon veggie oil
salt to taste
Preheat oven to broil.
1. On medium to high heat, add vegetable oil to pan and cook potatoes until golden brown
2. Remove potatoes, pat with paper towel to remove excess oil. Add a sprinkle of salt.
3. Then add the potatoes back to the skillet in layers. No need for perfection here, unless that's the way you roll.
4. Beat eggs and cream. Add a sprinkle of salt. Add egg mixture to the pan.
5. Cook on low heat until sides and edges start to firm
6. Place under broiler until top is firm and golden brown.
7. Use a knife to loosen the edges and then carefully flip onto plate. If it doesn't slide out easily, you haven't cooked it long enough.