How do you make the perfect Spanish Tortilla?(22 Posts)
I keep trying, have followed several recipes that claim to be the way to a perfect tortilla but I always have the same problems. Potato - if I just cook it in oil it stays hard and sometimes goes brown. If I boil the potatoes a little first this is better but less flavoursome. The egg - impossible to get it right, the outside is rubbery and the inside still runny.
Colour - too dark on the bottom. I bought a slice the other day from a Spanish Grocery in Bristol, it was sublime, the potato seemed to be in tiny slice and it was yellow all over. Me are always edible, and get eaten but I'd like to make a really really good one - can anyone advise me?
oh I've done it - I was taught by my Spanish friends.
I cook the potato in oil - chopped up into small cubes. The oil shouldn't be so hot that it browns the potato. Once the potato is nearly cooked (soft but still firm) I add garlic, onion etc. Not everyone does this but I do.
Then add the beaten eggs. Once it starts to set you put it onto a plate and then flip it back into the pan to set the egg on the other side.
I think you must be cooking at too high a heat. I have cooked several perfect proper Spanish style tortilla. I think the key is patience.
This is a rubbish explanation - I'll look online for a better description.
this sums it up well.
Remember not to hot as you don;t want everything to brown. You are making tortilla, not chips
I use a Delia Smith recipe and it has never failed me. As Bemore says though it takes patience and must be done on a low heat.
they use sliced potato here - I always use cubes. But again the main instruction is patience. www.theguardian.com/lifeandstyle/2015/feb/27/cooking-tortillas-omelettes-simple-recipe
Jamie's recipe in 30 minute meals is really good I think - I love the addition of fennel seeds. It does take patience and about half an hour though!
Thanks everyone! I think from this I'm using too big a pan and too high a heat, so I'll have another go with the 4 egg recipe, and use my tiny feeble ring to cook it on. I'll report back on the results.
I use left over cold cooked new potatoes if that helps. Probably not authentic but it is yummy!
ooh I hope it works = I love the moment when you slip it out of the pan onto a plate and then FLIP!!
I used to make extremely unauthentic ones with all manner of cold potatoes and leftover veggies, greens, spinach etc, then the eggs to set it all together, and cheese on top and I'd have to finish it off under the grill - my Dad taught me how to make them. They are also delicious.
I want Spanish tortilla now. BeMorePanda's Spanish friend is right, patience is key for a proper Spanish tortilla.
<wanders off in search of patience>
Or you could use a portion of chips from the chip shop!! That's what we did as students as there was a special student discount at our local shop. Fry up some onion and peppers, beat up the eggs in a bowl and mix everything together before tipping into the pan with hot oil. 20 years on and my college friends still make it this way.
DHs Spanish cousin taught him and he taught me..
You need WAXY potatoes , peeled sliced thin, and slices patted dry ,(not washed) then cook VERY slowly in olive oil - you need a fair bit of oil and make it the best oil you have for taste (but you are not deep frying or browing the potatoes and onions) . We add the chopped onion at the same time as the potatoes , Spanish white onion is best , but any kind really) . Dont stir much, just gently turn the slices now and then . When potatoes give to point of knife , dump in a big bowl add plenty salt and fresh black pepper and let cool a bit .
Beat your eggs , (we use about 8 large ones for a large pan ) and add to cooked cooled potatoes , wipe out pan , add more olive oil . add the mix. cook on low heat until egs are set .. when nearly set all through invert a large plate on top and turn out , slide back into pan to let the other side cook ..( You can cheat and put the pan under the gril if you want but make sure it doesnt burn,.)
Turn out onto plate and leave to go to room tempreture ,, slice and eat .
Yum.. We always make it for parties and its amazing how everyone wolfs it down, like its the most extravagant thing ever..
How very decadent Cornwall73 - I've come across Mousaka made with chips. Off to get my new small frying pan today.
I know, but it was 20 years ago and a large bag of chips from the chip shop was very cheap for students. Add eggs and anything veg and we used to make a large meal out of it so very economical!
Well. I bought the new frying pan, spent ages making the tortilla on the lowest heat and it did come out a lot better. DH and DS2 - the only family members at home not only took it for lunch but asked if there was any more. To my way f thinking it was a bit dark coloured and I think I overcooked the egg a smidge, but by popular request I'll be making another this weekend, so a great improvement. Thank you everyone for the suggestions. I do live opposite a chip shop so might give that a try, Cornwall.
It may be easier if you start making small 4 egg tortillas and work up from there once you have more practice. You'll need two different sized frying pans one roomy enough to cook the potatoes and the other smaller to set the tortilla.
Take two waxy potatoes, peel and dry with kitchen roll.
Slice thinly . Also slice a small onion thinly.
Take a largish frying pan and put some oil, preferably mild oil Spanish olive over a medium heat.
When oil is warm but not smoking hot add potatoes and onion. Cook over a medium heat turning potatoes gently so that they are coated in the oil. They are supposed to cook through but not brown. It's tricky to say how long as depends on heat, type of potato and thickness of pan but fifteen to twenty minutes of gentle cooking should be enough.
Occasionally turn gently so potatoes don't break up too much. You can sprinkle with a few pinches of salt as you go.
When potatoes are done have a colander ready over a dish. Take the potatoes out of the oil with a fish slice and place in the colander so extra oil is drained onto the plate. The oil which is left over in the pan where you cooked the potatoes and onions can be reused and will have a lovely flavour.
While potatoes drain beat four eggs in a bowl with a fork, don't whisk as you don't want them to become frothy as this gives them the wrong texture and darkens the end result. Add salt and beat with the fork.
Meanwhile the potatoes which you have in the colander will have drained most of the oil onto the dish and will have cooled down a little.
Fold the potatoes into the beaten egg and let stand while you take a smaller non stick frying pan and set it over a medium heat. Add a little of the oil which drained from the potatoes to the pan. Just enough to oil the bottom.
When frying pan is warm but not hot, tip potato and egg mixture in distributing evenly. Cook over medium heat until set on the bottom. You may need to lift off the heat and shake pan a little a couple of times.
Cover pan with a flat dish or lid and off the heat turn tortilla over in one quick move.
Place pan back on medium to low heat, add a few more drops of the oil to the bottom of pan and when warm but not hot slide uncooked side in.
At this stage cook very gently until set.
After a few tries it will be much easier and you can try bigger ones.
Also delicious if you add finely chopped cooking chorizo which you have browned quickly and drained of it's fat.
The first time I made one more than forty years ago although it looked perfect I was real disappointed with it because I'd forgotten the salt and it didn't taste nearly as good as my mum's.
Laska that sounds like the recipe I follow, Delia obviously pinched it from your DH's Spanish cousin!
Next time, Laska, I'll cook the potato in a bigger pan and move on to my new one for the omelette itself, potato should cook quicker that way.
This is my favourite recipe - www.timedeating.co.uk/tortilla - his trick was to leave the oil cooked potatoes in the egg for a while before cooking which thickens it and helps it cook evenly..
My top tip is to bake it not fry it as it cooks much more evenly.
Thanks for all the tips...anyone else notice it tastes so much better the next day? The onions come through much more.
Thenumberseven Please write a recipe book!
I LOVE this level of detail.
Thank you x
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