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Thursday, September 8, 2016

A Better Spanish Tortilla

Can we build a better Tortilla? I think so.
About two months ago I landed in southern France and went for a walk. That walk ended up taking me over 620 kilometers on the Camino de Santiago, a traditional (and one of the oldest) religious pilgrimages from Saint Jean Pied de Port, France to Santiago de Compostella, Spain. Each day I'd wake up and walk approximately 20-35 kilometers. It's all fun at first, eating bocadillas (sandwiches), Spanish tortillas and drinking cafe con leches but then after about the millionth time it gets old. Soon you salivate at the idea of a burrito, a real burger, or something, anything that doesn't end in 'illa'. Most of the food that pilgrims are given is mediocre (often overpriced) at best, served from pubs or tiny tiendas. Occasionally, it may be exceptional but after 34 days in Spain, I was ready to come home and eat something else. So it's a complete surprise to me that only a few weeks after landing stateside I'm making a Spanish tortilla at home. Arguably, mine is much better.

Unlike American and Mexican tortillas (flat bread), a tortilla in Spain is like a quiche or a thick omelette often served as a tapas.

Most tortillas in Spain have a single ingredient (most typically potatoes), while mine was filled with several vegetables. Unlike many of the recipes I've found online which suggests you fry or cook the tortilla on the stove-top, most of the ones I actually ran into in Spain seemed to be baked. I'm sure my version would be highly contested as unauthentic, but based on my numerous experiences of eating tortillas in Spain, I'd say it's on par. Technically, it might be the best tortilla I've had all year.

Ingredients :
* Quantities will this vary based on the pan you use, I used a large cake pan with removable side.
  • 24 eggs 
  • 1/2 cup of sour cream (my preference) or heavy cream 
  • Diced Green Onions
  • Butter to coat pan
  • Salt and Pepper to taste
Then just simply add whatever you'd like to add to the tortilla. I used:
  • Grilled onions
  • Fresh mushrooms
  • Diced garden tomatoes
  • Grilled Jalapenos
  • Shredded pepper-jack cheese.
Optionally, use a bit of olive oil for some authenticity.

Method:
  1. Preheat oven to 350 F.
  2. Beat your eggs and sour cream till evenly consistent.
  3. Dice the veggies, grill if necessary, grease your pan with butter.
  4. Pour eggs into pan, add veggies and bake for 45-60 minutes (time may need to be adjusted if a smaller pan is used). Check for readiness with fork in middle.
  5. Optionally, brush the top with olive oil.
  6. Garnish with green onions and season with salt and pepper.
  7. Remove from oven and cool for 10-15 minutes.
  8. Slice and serve warm or cold.