If you’ve been to Spain, you know that Tortilla Española is something of a national dish. You know, too, that in this case tortilla does not mean a flat bread. It’s a classic eggs and potatoes dish, and Tapa Toro’s newly appointed executive chef, Frank Galeano, shows you how to make it in this edition of Compliments of the Chef.
Watch the video, then start cracking some eggs and give it a try.
Tortilla Española Tapa Toro
10 ounces Yukon potatoes
3 garlic cloves, minced
½ Vidalia onion, sliced thin
8 large eggs
½ cup parsley, chopped fine
½ cup heavy cream
2 teaspoons vegetable oil
1. Peel potatoes and place in pot of water.
2. Simmer potatoes until tender. Cool in refrigerator for one hour.
3. Once cool, slice potatoes about 1/4 inch thick.
4. In a small mixing bowl, whisk eggs, cream and chopped parsley.
5. Add vegetable oil to a medium-sized pan. Add onion and garlic and lightly sweat over low heat until translucent, then add potatoes.
6. Pour the egg mixture on top of the potatoes. Try not to stir the egg mixture in the pan. Just gently tap the pan to let the mixture fill in the gaps between the potatoes.
7. Cook for 2-3 minutes on the stovetop, then finish in a 350°F oven for 10-15 minutes, or until the internal temperature is 170°F.
8. Using a rubber spatula, loosen the edge of the egg from the pan; place a plate on top of the pan and quickly invert it to remove the tortilla.
9. Allow to cool, then slice like a cake into wedges. Garnish with mayonnaise and greens.