Alright, so it’s not entirely my way.
I learned it from my husband and then declared it mine.
Fifteen years ago I lived in Madrid, Spain. Sixteen years ago Nick, my (now) husband, lived in San Sebastian, Spain. It wasn’t until 8 years ago that we met for the first time. And we had one thing (only one) in common: we couldn’t live without tortilla. I’m not talking about those things you wrap around meat to make burritos and tacos. I’m talking about Tortilla Española, a staple in Spanish culture. Back in Madrid, I didn’t adapt well to the Spanish cuisine. I wasn’t a pork eater, and paella always tasted way too fishy for me. I could always count on some good tortilla though. Upon arriving home, I had many failed attempts to make a good tortilla. I was making the stupidest of mistakes. I was too impatient to cook the potatoes enough.
I stopped eating tortilla for 7 years.
Then when I met Nick, he let me in on his little secret: cook the potatoes until they are soft.
Now I make a damn good tortilla. It’s a simple dish made with eggs, potatoes, and onions. Here’s a little warning for the tortilla purists in the world: I add yams. This makes a much more interesting tortilla. Try it. You’ll love it.
Cooking time: 1 hour
Ideal Protein: Phase 4
- 2-3 medium Yukon gold potatoes, peeled and cubed
- 1 medium jewel yam
- 1 medium onion, diced
- 8 eggs
- olive oil
- sea salt and black pepper
- Peel and cube the Yukon golds first, as they take the longest to cook.
- Cover bottom of a 12 inch non-stick frying pan with a thin layer of olive oil and add potatoes to cook on medium heat. Cover pan.
- While potatoes are cooking, peel and cube yam. Add to pan.
- Stir potatoes occasionally.
- While potatoes are cooking, chop the onion and add to pan. Continue to stir occasionally throughout.
- Add sea salt and black pepper to taste. Here is my trick: I periodically pull out a potato cube to taste for desired saltiness. This way I can be conservative with the salt until I get just the right amount and, I am sure to get the flavor exactly how I want it.
- While the potatoes are cooking, beat eggs in a large bowl.
- Cook potatoes through. They will almost be mushy. You should be able to cut through them with the side of the spatula.
- Remove pan from burner and turn burner to low. Using a slotted spoon, transfer potatoes into the eggs removing as much of the oil as possible.
- Stir potato and egg mixture.
- Drain oil from the pan and place on burner on low heat.
- Pour potato and egg mixture back into pan and let sit. Cover. Do not stir.
- Let sit for 10 minutes or until cooked on bottom. Entire tortillas should slide as one piece in pan when you slide pan from side to side.
- Use a large plate to cover tortilla in pan and flip over so tortilla rests on plate with the cooked side down.
- Slide tortilla back into pan, raw side down. Continue to cook on low heat until cooked through, 10 minutes.
- Flip onto large plate and let cool slightly.
- Serve. Avocado slices make a nice addition.
I recently learned a lesson from
making destroying a tortilla. It was a reminder not to take life too seriously. After 8 years of perfecting the craft, I recently had my first colossal failure. The whole bottom layer stuck to the pan, and I couldn’t keep the tortilla in one piece. I had to improvise and make it a scramble (along with buying a new non-stick pan.) If you try it, and it doesn’t work, don’t sweat it. Just do what I did. So it wasn’t quite the classic non-traditional version I always make, but it was still a tasty treat.
When it works, I’d put my tortilla up against a traditional tortilla any day.