Joe has been complaining that we never eat breakfast for dinner, so I opened my new favorite cookbook from Liana Krissoff that I got for the holidays: Vegetarian for a New Generation, and picked out the tortilla española recipe. It had been forever since I had a spanish omelette– the last time may have been when I was studying abroad in Spain in 2009. My most favorite thing about this recipe is the addition of the pepper-apple jam. Its tangy, spicy flavor rounds out the starchiness of the potatoes and the fluffiness of the eggs.
Rustic Tortilla Espagnola (serves 8)
- 1 1/2 lb. yukon gold potatoes (I used the 3x pre-washed, pre packaged ones, typically meant for steaming)
- 3 T olive oil
- yellow onion (medium, diced)
- 6 eggs
- salt and pepper for seasoning
Red Pepper and Apple Jam (yields 2 cups)
- granny smith apple (medium, diced)
- jalapeño peppers (seeded and minced)
- 2 red bell peppers (large, diced)
- 1/2 c. turbinado sugar
- 2/3 c. apple cider vinegar
- 1/2 tsp. salt
Since this is somewhat a lengthy process, I had to prepare the omelette and the jam simultaneously. Since the packaging on the potatoes claimed to be triple washed, I did not scrub or rinse them. If you are using loose potatoes, be sure to rinse them first.
- Put the potatoes in a large pot and add cold water, covering the potatoes and leaving about an extra inch of water. Bring the water to a boil, then cover and simmer until the potatoes are tender (about 20 minutes). Test the potatoes with a knife– if it slides in and out with ease, they are done!
- Drain the potatoes and set aside to cool a bit. It is harder to cut them when they are still hot from cooking, but you do not want to let them get cold.
- In a 10 inch sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until starts to brown and is soft and translucent (about 8 minutes). remove from pan and set aside.
- In a medium bowl, whisk together eggs, and sprinklings of salt and pepper.
- Cut the potatoes into 1/8 – 1/4 inch slices. Add them to the bowl with the eggs.
- Add in sautéed onion and gently combine.
- Using the same pan as the onions, heat 1 tablespoon of oil in a pan, swirling to coat the bottom.
- Pour in the egg mixture and pat it into an even layer (the potatoes will try to stick out otherwise).
- Cook until golden brown on the bottom (10 minutes) and then take a large plate upside and flip the pan onto the plate, so the uncooked mixture is face down. (This part is pretty messy, so be sure to use oven mitts and hold the plate against the pan tightly before flipping.)
- Return the pan to medium heat, add 1 tablespoon of oil and slide the tortilla onto the pan. Cook for about 15 minutes more.
- Put on a plate to serve and let cool before cutting into slices. (I made them into quarters.) This preserves the structural integrity.
- Top with the pepper jam (recipe below). If you would prefer not to make the jam, you can add dashes of paprika for a hint of spicy flavoring.
For the jam (I cut the recipe in half because the recipe yielded 2 cups, and I suspected it was more than I needed. I was right–there was enough sauce for a 1/4″ layer across the entire tortilla.)
- Put the apple, peppers, sugar, salt and vinegar in a small sauce pan over medium heat. Bring to a boil, then reduce heat and simmer.
- Cook for 40 minutes or until consistency becomes jam like and the liquid evaporates.
I cut the recipe for the jam in half. Although the recipe called for red pepper, my store was low on produce and I had to settle for using a yellow bell pepper.
The smell was absolutely divine while cooking. The jam consistency still had quite a bit of liquid after the time so I turned up the heat a bit to cook it faster.
This meal was equally good the next day for lunch, especially with the jam having had enough time to soak into the tortilla and get a bit more spice from the jalapeños.