Tortilla de patata (Spanish Omelette)

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Tortilla de patata

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Small Bites
Cuisine: Basque, Spanish
Servings: 2 8-inch tortillas

Equipment

  • Chef knife
  • Peeler
  • Colander
  • wide bottomed skillet
  • 2 large mixing bowls
  • Large kitchen spoon
  • 8 inch non-stick saute pan
  • Spatula
  • 10-12 inch flat plate

Ingredients

  • 6 Medium Yukon gold potatoes
  • 1 onion
  • 4 C olive oil
  • 6 eggs
  • salt

Instructions

Mise en place

  • Peel and half the potatoes lengthwise. Place the halves cut side down and slice into thin half rounds. Place slices into a bowl of water to remove excess starch.
  • Similarly slice the onion.
  • Strain the potatoes, pat dry, and liberally salt on all sides.

Confit

  • Layer the potatoes and onions in a wide bottomed skillet at least 2 inches deeper than the ingredients.
  • Pour enough olive oil into the pan just enough to submerge the slices (approximately 4 cups).
  • Let the potatoes and onions confit (slow simmer in the oil) until fork tender but not falling apart (about 30 minutes).
  • Remove the slices from the oil by straining in a colander, and let them cool. (Retain the flavored oil for cooking.)

Cook the Tortillas

  • In a medium bowl, beat 3 eggs. Then add 3 kitchen spoons of the potato and onion mixture into the eggs and combine gently without mashing the ingredients.
  • Heat 2 Tbl of olive oil, coating the bottom and sides of a 8-inch pan, over medium heat.
  • Add the mixture to the saute pan (it should fill it nearly completely) and move the mixture around gently with a spatula, as if you were scrambling eggs until the mixture begins to set.
  • Let cook untouched until the tortilla pulls away from the sides of the pan and, when shaken, it jiggles only in the center - about 10 minutes.
  • Place a flat plate over the pan and, in one swift move, flip the pan and the plate together to turn the tortilla out onto the plate. return the plan to the burner and distribute 1 tbl olive oil around the surface before sliding the tortilla back into the pan, uncooked side down.
  • Cook until it no longer jiggles in the middle and then turn out the finished tortilla onto a plate or cutting board.
  • Repeat process to make the second tortilla.

Plate

  • Cut the tortilla into wedges for an larger portion or 2" squares for appetizers (pintxos) and serve at room temperature.

Notes

You can confit potatoes and onion in advance. If you do, refrigerate and then allow the mixture to come to room temperature before mixing with the eggs. 
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Esquites (Mexican street corn)

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Esquites

There are as many styles of flavored corn (esquites) in Mexico as there are regions of Mexico. Corn may be served on or off the cobb and grilled, boiled, or steamed. One common mode for street vendors is to serve the loose kernels in a cup topped with mayo, chile powder, and hot sauce. This basic recipe is common on the streets of Mexico City – simple, satisfying and delicious.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Small Bites
Cuisine: Mexican
Servings: 4 cups

Equipment

  • Chef knife
  • Wide bottomed fry pan
  • 2 large mixing bowls

Ingredients

  • 4 ears of corn (3 cups of kernels)
  • 1 medium white onion, finely chopped
  • 2 Tbl unsalted butter
  • 1/3 Cup water
  • salt

Toppings

  • 1/2 Cup Mexican crema or mayonnaise casera (Substitute sour cream or mayo if you are unable to buy the Mexican versions.)
  • 4 Tbl finely chopped epazote, if available
  • 1 serrano pepper, finely minced
  • 1/2 Cup cotija cheese crumbled (Substitute grated pecorino or parmesan, if you cannot buy cotija.)
  • 1 lime, sliced in wedges
  • Dried piquin chile powder
  • Salt

Instructions

Mise en place

  • Husk corn and cut corn kernels off the cobs.
  • Finely chop the onion.
  • Finely mince the serrano pepper.
  • Finely chop the epazote.

Cook

  • Melt the butter over medium heat in a skillet.
  • Add the onion and saute until it is transparent.
  • Add the corn, epazote, serrano pepper and water to the pan, stir and cover. Cook 6 or 8 minutes, stirring occasionally. The corn kernels should be a little firm but cooked through.
  • Season with salt to taste.

Plate

  • Serve in glasses and top with the crema/mayo and cheese. Sprinkle some chili powder and add a squeeze of lime.
  • Also consider pairing esquites with fish and seafood for incredible flavor and presentation. (Dish and photo by Chef Carlos Gaytan.)

Notes

Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.