Tortilla d’oro

Golden Tortilla with Tomato Jam

Despite my penchant for mid afternoon naps, rice and seafood dishes, and good red wine, no one has ever mistaken me for Spanish. But as I looked at a display of pheasant, duck and ostrich eggs at Whole Foods today I suddenly got a craving for eggs and potatoes cooked in a pan until golden brown and crispy on the outside while soft and luscious on the inside.

The dish of course is a Spanish tortilla (not to be confused with a Mexican flour or corn tortilla which are tasty in their own right). I’m not even going to try to claim authenticity for my rendition as I’ve added cream and cheese to it, but my experience with tortillas have been that there is no set way to make them.

I gave it the name (which translates to tortilla of gold) because I used sliced Yukon Gold potatoes which along with the eggs gave it a golden color all the way through. If you want to go for a more traditional shape, use a smaller pan so the tortilla comes out looking more like a wheel of cheese. I went with a thinner tortilla as I was hungry and didn’t feel like waiting for a thicker one to cook through. It also makes it a lot easier to flip and crisp (though it doesn’t have as creamy a center as a thicker one).

I served it with a tomato and pimenton (smoked paprika) jam and grilled morcilla and chorizo. The spicy sausages and sweet smokey jam made wonderful accompaniments. I’ve also taken to serving almost everything lately (as I’m sure you’ve seen in the photos) with baby green salads tossed with a drizzle of olive oil, a squeeze of lemon, a grind of pepper and a pinch of smoked salt.

Tomato and Pimenton Jam

If you have leftover jam, it’s great the next morning on some crusty multi-grain bread with some slices of cheese.

What’s your favourite egg dish?

for tortilla
2 large yukon gold potatoes peeled and cut into 2mm thick slices
1 small onion cut crosswise into rings
1 Tbs olive oil
1/2 tsp salt
3 eggs
2 Tbs cream
10 thin slices Manchego (sliced with a vegetable peeler)

for jam
1 tomato minced
1/2 C sugar
1 Tbs lemon juice
1/2 tsp pimenton (smoked paprika)

Add all the ingredients for the jam into a small saucepan and bring to a boil. Continue to cook until the liquid becomes translucent and the jam begins to thicken (it will still be pretty loose). Take it off the heat and transfer to a container to cool. It will thicken more as it cools, but it won’t be as thick as most jams you’re used to.

Meanwhile, add a tablespoon of oil to a frying pan over medium heat and stir in the potatoes onions and salt until they’re well covered in oil. Put a lid over the pan and cook stirring regularly until the potatoes are soft. Unlike homefries you don’t want the potatoes to brown too much, between the frequent stirring and lid you should be good.

In a large bowl, lightly whisk the egg and cream. When the potatoes are done, dump them into the egg mixture, add the cheese and stir to combine. If you want to thin tortilla, just heat the pan back up and add some oil. If you want a thick tortilla, heat a smaller frying pan then add some oil. Add the potato egg mixture and fry on one side over medium heat until it’s ready to flip. Mine was thin enough to flip it in the air, but if you’re making a thicker one, you might want to slide it out into a plate first, then cover the top with the pan and flip the plate into the pan.

Cook until both sides are golden brown and the center is more or less cooked (I like it a little bit custardy in the center). If you’re making it thick you’ll want to cook it at a lower temp at first flipping several times browning over higher heat at the very end.

Slice into wedges and serve with some tomato jam.

  • http://manggy.blogspot.com/ Manggy

    A gold tortilla indeed! Lovely (and very Spanish)! You know, the tortilla itself could also make a good breakfast if there’s any leftover :)

  • http://manggy.blogspot.com manggy

    A gold tortilla indeed! Lovely (and very Spanish)! You know, the tortilla itself could also make a good breakfast if there’s any leftover :)

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    Friggin’ yay for afternoon naps. You have such a knack for photographing plated food. Sounds like a gorgeous meal. I love a soft boiled egg with buttered toast, cut into fingers, some nice salt…mmm.

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    Friggin’ yay for afternoon naps. You have such a knack for photographing plated food. Sounds like a gorgeous meal. I love a soft boiled egg with buttered toast, cut into fingers, some nice salt…mmm.

  • http://www.souvlakiforthesoul.com/ Peter G

    I love omelletes in general and this hearty version of a Spanish tortilla is wonderful Marc.

  • http://www.souvlakiforthesoul.com Peter G

    I love omelletes in general and this hearty version of a Spanish tortilla is wonderful Marc.

  • http://www.sugarbar.org/ diva

    that jam looks amazing — it can stop traffic!

  • http://www.sugarbar.org diva

    that jam looks amazing — it can stop traffic!

  • http://www.noblepig.com/ noble pig

    Nummi, nummi, nummi…I can’t even stand it!

  • http://www.noblepig.com/ noble pig

    Nummi, nummi, nummi…I can’t even stand it!

  • http://www.thehungryhousewifeblogspot.com/ leslie

    Thank you soooo much for visiting my blog.. I assure you the PMS cookie will make your wife VERY VERY happy ( just dont overbake em)
    Came back and visit anytime!!!!

  • http://www.thehungryhousewifeblogspot.com leslie

    Thank you soooo much for visiting my blog.. I assure you the PMS cookie will make your wife VERY VERY happy ( just dont overbake em)
    Came back and visit anytime!!!!

  • http://asoutherngrace.blogspot.com/ grace

    good googa mooga, that jam sounds INCREDIBLE! what a delicious idea! why, i could put it on everything–omelets, toast, my fingers. i love it!

  • http://asoutherngrace.blogspot.com grace

    good googa mooga, that jam sounds INCREDIBLE! what a delicious idea! why, i could put it on everything–omelets, toast, my fingers. i love it!

  • http://www.kalofagas.blogspot.com/ Peter

    Marc, a fine tortilla…the layers of potatoes are captured well in the photo.

  • http://www.kalofagas.blogspot.com Peter

    Marc, a fine tortilla…the layers of potatoes are captured well in the photo.

  • http://allthingsnice.typepad.com/ syrie

    Looks divine. I wish we had duck eggs in Vancouver. Your eggs selection sounds fantastic. I would have to say my favourite egg-based dish would be a cauliflower souffle.

  • http://allthingsnice.typepad.com syrie

    Looks divine. I wish we had duck eggs in Vancouver. Your eggs selection sounds fantastic. I would have to say my favourite egg-based dish would be a cauliflower souffle.

  • http://www.weareneverfull.com/ We Are Never Full

    nice! it’s good to see some morcilla on another english-speaking food blog. looks great.

  • http://www.weareneverfull.com We Are Never Full

    nice! it’s good to see some morcilla on another english-speaking food blog. looks great.

  • http://mikes-table.themulligans.org/ Mike

    I’m with grace–that jam blew me away. This whole dish looks spectacular :o

  • http://mikes-table.themulligans.org Mike

    I’m with grace–that jam blew me away. This whole dish looks spectacular :o

  • http://canarygirl.com/ canarygirl

    Una tortilla estupenda chico. :) And the sausages and jam look to be the perfect accompaniments. :)

  • http://canarygirl.com canarygirl

    Una tortilla estupenda chico. :) And the sausages and jam look to be the perfect accompaniments. :)

  • aude

    I am cooking this dish tonight it sounds fantastic.
    the sauce sounds good for an everyday use on any
    bread.

  • http://bradleyangusbridges@gmail.com aude

    I am cooking this dish tonight it sounds fantastic.
    the sauce sounds good for an everyday use on any
    bread.

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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