A Better Spanish Tortilla
|Can we build a better Tortilla? I think so.|
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.
* 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.
- Preheat oven to 350 F.
- Beat your eggs and sour cream till evenly consistent.
- Dice the veggies, grill if necessary, grease your pan with butter.
- 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.
- Optionally, brush the top with olive oil.
- Garnish with green onions and season with salt and pepper.
- Remove from oven and cool for 10-15 minutes.
- Slice and serve warm or cold.