Saturday, June 27, 2009

Spanish Tortilla Take 2

So a while back we posted a Spanish Tortilla. Steve and I both really enjoyed it, but it was somewhat disappointing in the healthiness arena. It had so much oil in it that we really could only eat one slice and that didn't really cut it in terms of dinner. I searched around and again found a recipe on Cooks Illustrated. This one used MUCH less oil (although still a good amount) and in general we were much more pleased with the way this one held together and turned out. We also just got a new fancy cookbook and after reading the section on sauces I decided to make a garlic mayonnaise which is a traditional accompianment to the Spanish Tortilla.

Spanish Tortilla with Roasted Red Peppers and Peas from Cooks Illustrated


  • 6 tablespoons plus 1 teaspoon extra virgin olive oil
  • 1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/8th thick slices
  • 1 small onion, halved and sliced thin
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 8 large eggs
  • 1/2 cup jarred roasted red peppers ( we did not use this we just used a red bell pepper)
  • 1/2 cup frozen peas, thawed
Much like the last tortilla first you toss the potatoes and onions in oil and throw them in a skillet. Cook covered for about 30 minutes til potatoes are done.

In another bowl mix eggs and salt. When potatoes are done cooking, fold them into this egg bowl with the peppers and peas.

Throw this egg/potato mixture back into the same skillet and cook on medium heat for about 2 minutes. Shake the pan every 30 seconds or so.

Then the tricky part. Slide the tortilla onto a plate then flip it over back into the pan. At this point lots of problems will arise and you'll want to throw the tortilla on the floor because this is really hard to do. You will persevere and it will taste good. I promise.

Cook it for another minute or two, let it cool and serve with your garlic mayonnaise.

Garlic Mayonnaise from The Cook's Book

  • 2 egg yolks
  • 1 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1 cup canola oil
  • 2 tsp lemon juice
  • 4 crushed garlic cloves
In a bowl place egg yolks, crushed cloves, mustard, a pinch of salt and pepper, and vinegar. We didn't have vinegar so I replaced this with extra lemon juice. This worked, but I would like to use the vinegar sometime because I think it would give it a slightly nicer flavor.

Now here is the tough part. Measure out your oil in a liquid measuring cup. Begin whisking your egg concoction while SLOWLY (drip by drip) adding the oil. After adding a bit of the oil you can begin to slowly drizzle it in. Make sure you are whisk constantly. Once all oil is in add the remaining lemon juice.



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