Tortilla Española (Metric)
Customary version of recipe
Yields 8 portions
|Yukon gold potatoes, peeled and sliced 0.32 cm. thick (about 900 g)
|Salt, divided use
|Olive oil, extra virgin, divided use
||120 ml., plus 30 ml.
|Yellow onions, finely chopped
|Red bell pepper, chopped
|Green bell pepper, chopped
|Chorizo sausage, diced
|Serrano ham, diced
Toss together the sliced potatoes and 5 ml. salt in a medium bowl. Heat 120 ml. of the olive oil in a large, heavy nonstick or well-seasoned cast-iron skillet over medium heat and add the potatoes. Cook, stirring occasionally, until the potatoes start to soften but not brown, about 5 minutes. Add the onions, peppers, sausage, and ham. Continue to cook, stirring often, until the potatoes are tender, the chorizo is cooked through, and the ingredients are well blended, another 5 to 10 minutes. Transfer the potato and onion mixture to a colander placed over a large bowl and drain. Clean the pan.
Beat the eggs in a large bowl until smooth, then stir in the potato mixture. Season with 8 ml. of salt.
Return the pan to medium heat and add 30 ml. of olive oil. When the oil is very hot, add the egg mixture to the pan. Tilt the pan so the eggs run over the bottom of the pan in an even layer, then turn the heat to low. Cook shaking the pan from time to time, until the omelet has set, about 8 minutes.
Cover the pan with an omelet turner or flat-bottom pot lid, and flip the omelet onto the omelet turner or lid. Then carefully slide the inverted omeletback into the pan. Return to the heat and cook on the other side until lightly browned, aobut 5 minutes. Slide the omelet out onto a plate. Allow to cool to room temperature, cut into 8 wedges, and serve.
Chefa González-Dopeso, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II B on Friday, Nov. 3, 2006.