The Madrileñas whipped up another yummy meal for us Americanos on Monday night, one of Fork's favorites: Spanish omelet, aka tortilla espanola or tortilla de patata. When he and I visited Laura in Madrid a few years ago, we ate tortilla almost once a day. It's on the menu at most tapas restaurants there, and is delicious warm, cold or at room temperature. I tried to make one when we got home, but failed. Too much potato; not enough egg. Fork, naturally, says it was still tasty. But I needed a lesson.On Tuesday night I learned how it's done. Not for the faint-hearted, tortilla espanola requires lots of oil. Florence Henderson would be proud: Laura and Laura used an entire 24-ounce bottle of Wesson canola oil to make two tortillas (one potato, one onion and potato). First, they cut potatoes into rather small pieces, at varying angles, so no slice was the same shape as another. Next, they fried the potatoes, mashing them slightly with a wooden spoon as they cooked:
In a separate bowl, they beat eggs very well, incorporating lots of air. With a slotted spoon, they removed the potatoes from the oil and added them to the eggs, stirring all the while:
The eggs began to cook slightly, from the hot potatoes, and then the mixture--which was by then like wet scrambled eggs with potatoes--went into a lightly-oiled frying pan:
It cooked on one side, then Spanish Laura expertly flipped it onto a plate and slid it back into the frying pan so the other side could cook:
That's really all there is to it.The tortilla was fluffy, savory and brought us right back to El Mesón de la Tortilla. With a salad on the side, we were muy feliz. --S
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