Monday, January 12, 2009

Tortilla Española

Tortilla española is a traditional Spanish dish, second only to paella in the estimation of some Spanish cooks. A close relative of the Italian frittata (rather than the Mexican corn or flour tortilla, as its name might suggest), it is traditionally composed of only five ingredients: potatotes, onions, eggs, salt and olive oil. Crisp on the outside, soft on the inside, and a beautiful golden colour, tortilla española is just as beautiful to look at as it is to eat.

The hubby is going to a potluck tapas party tonight with some work colleagues, and while in Toronto, tapas has come to mean anything served on small plates, I wanted to make something that was authentically Spanish--at least in inspiration. There are so many wonderful Spanish ingredients available today that I couldn't limit myself to the traditional five. Instead, I added two of my favourites: chorizo and smoked hot paprika. Rather than being heavy, the chorizo I bought from the Sausage King at the St. Lawrence Market is lemony and spicy without being overwhelming. Delicious. And a bit of smoked paprika sprinkled over the top adds gorgeous colour and aroma to my finished tortilla. I won't actually get to try my tortilla myself, but maybe I'll get a little wedge of the leftovers? I won't be disappointed, however, if there aren't any--I'll be excited that everyone enjoyed it so much.


  • two links fresh chorizo (not the dried salami-like kind)
  • two medium waxy potatoes, scrubbed and cut into bite sized pieces
  • three green onions, green and white parts thinly sliced
  • five large eggs
  • 1/4 c. whole milk
  • salt
  • olive oil
  • 1 tsp. smoked paprika
  • Heat a deep, oven safe skillet over medium heat with a splash of olive oil. Also preheat your oven to 350 degrees
  • Push the chorizo out of its casing into the skillet, breaking up as it cooks
  • While the chorizo is cooking, put the potatoes onto boil in a pot of salted water. Drain once they're tender
  • When the potatoes are cooked, add them to the skillet with the cooked chorizo, the green onion, and a bit of salt. Reduce the heat to medium low
  • In a separate bowl, beat the eggs with the milk and a bit more salt
  • Pour over the chorizo/potato mixture, pushing the potatoes and meat down into the eggs to that the top is fairly flat
  • Cook over medium-low heat until the sides begin to set
  • Transfer to the oven and cook until the centre is still slightly wobbly. Remove, cool slightly, and turn out onto a large plate
  • Serve at room temperature in wedges