Father’s day is almost here! One of my all-time favorite dishes to cook up for a Father’s Day is Tortilla Española, also offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part. This delicious dish is a staple of Spanish cuisine, consisting of egg omelette made with potatoes cooked in olive oil. I hope you enjoy this dish as much as I do.
- 4 tablespoons Spanish olive oil, divided
- 4 Yukon Gold potatoes, sliced very thin (Note: Use a mandolin (if available) set at 1/8″)
- 2 teaspoon kosher salt 1 onion, cut in half and sliced very thin 2 garlic cloves, crushed
- 6 large eggs
- 2 teaspoons dry grill rub or seasoning
- Freshly ground pepper to taste
- Roasted red pepper strips, purchased or homemade
1) Prepare potatoes for Tortilla Española, sliced about 1/8″ inch thin
2) Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.
3) Add potato slices and sauté for 12 minutes, turning to ensure even cooking.
4) Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.
5) Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.
6) Add crushed garlic and sauté for 2 minutes. Turn off flame and set aside.
7) Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.
8) Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes. Add 1 tablespoon of oil to skillet.
9) Pour egg and potato mixture into heated skillet. Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.
10) When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side.
11) Add ground pepper to taste. Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.
Happy Father’s Day to all the dads out there! Enjoy!