We’ve seen different versions of the tortilla española, aka potato omelette, on Back to Spain. There was the tortilla with zucchini, back when I was still stumbling around like a baby deer blogger … and the autumnal tortilla with sweet potatoes, which I’m proud to say my Spanish sister in-law thought was a delicious creation … but when it dawned on me last Monday that: 1) I wanted tortilla for lunch; 2) I didn’t want to spend all morning peeling potatoes; and 3) mini-everything is the best, I thought heck, why not a mini tortilla española?? And so this precious little bebe was born, using a special egg pan made for two to three eggs max. It’s like that personal pan Pizza Hut pie we all used to love back when stuffed crust was the thing. Also, did anyone know that Pizza Hut came out with a Doritos Crust? Tru life.
On a side note, I entered into the SAVEUR Blog Awards 2015 contest. Or more accurately, I shamelessly nominated myself for the Best New Voice category and asked my FB friends to do the same. But seriously, my friends and fam have been so supportive of my blogging aspirations and I wanted to give a special thanks to anyone who took the time to nominate me. THANKS BOO BOOS!
Whoever told you that you can’t make a tortilla with 1 potato and 2 eggs was wrong wrong wrong! Scroll down to find the recipe for the mini tortilla española… Cocinamos!
- 2 eggs*
- 1 yellow potato
- 1/2 white onion
- 1/3 – 1/2 cup olive oil
- salt to taste
- paprika aioli (optional)
- Peel and coarsely chop potatoes. Each potato should be just under one bite. Coarsely chop the onion too.
- Add oil to pan over medium heat. Once oil is hot, add the potatoes then the onions. The pan will likely be crowded but don’t worry! The potatoes and onions will shrink as they cook.
- Every couple of minutes, gently stir ingredients around in the pan to make sure all pieces are being cooked evenly. Salt generously, tasting an onion to test for saltiness.
- When some onions are turning crispy and brown and potatoes are nearly cooked (still firm but you can pierce with a fork), drain excess oil (you can reserve this for later use) and remove potatoes and onions to a bowl.
- In a separate bowl, beat together eggs then stir in the (slightly cooled) potato mixture.
- Return pan to medium heat and add a half tablespoon (or more if using a larger pan) to the pan. Once oil is hot, ladle in the egg mixture. Gently push down sides to let uncooked egg flood in. Do this until more than half of the egg is set and then let cook for a minute or so more.
- When egg is nearly set but still a little wet on top, place a plate on top of pan, sealing around the edges. Flip pan over onto plate and lift the pan, leaving the tortilla on the plate. Quickly slide the tortilla, wet side down, back into the pan.
- Turn off heat and let tortilla continue to cook in the pan for a minute or more, depending on how runny you like your eggs. Flip back onto plate.
- Slice and serve hot or let it cool, refrigerate and serve cold. Try with a side of aioli, or aioli spiced up with paprika as in the accompanying photos.
*This is a “personal” size tortilla – for one person or two if served with or as a side. That’s why I’m using a tiny egg pan, but feel free to use a larger pan and double or triple the recipe.