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.
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?
- 2 yukon gold potatoes large (peeled and cut into 2mm thick slices)
- 1 onion small cut crosswise into rings
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3 eggs
- 2 tablespoons cream
- 10 Manchego thin slices (sliced with a vegetable peeler)
- 1 tomato minced
- 1/2 cups evaporated cane sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon 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.