"tortilla espanola" news and stories

Tortilla. Photo: formalfallcy @ Dublin (Victor)/Flickr

Like paella, tortilla española is a quintessential Spanish dish. Ubiquitous on tapas bar menus, the circular potato and onion omelet is also versatile. Add peppers (as above) or chorizo for color and texture, or follow the lead of Michael Fiorello, chef de cuisine at Chicago tapas bar Mercat a la Planxa, who loves tossing in jamón Ibérico or seasonal mushrooms.

While labor intensive, basic tortilla española (an original recipe is after the jump) is well worth the effort for its inimitable flavor and flexibility. Adapt this recipe to suit your own needs -- perhaps finish it on the stove top, perhaps in the oven, as done at Mercat a la Planxa. Fiorello agrees: "You can cook tortilla using many different techniques." No matter how you slice it, tortilla española is addictive. If you can wait this long -- and you ought not -- it will keep for a couple of days.

Recipe after the jump.

So you think you can cook?

I can't, and I know it. But does that qualify me for world renown? Maybe, if I gather my gumption and enter the American Egg Board's second annual search for the Worst Cook in America.

Why the American Egg Board is hosting such a contest perplexes me a bit. I mean, for those of us who are challenged in the culinary arts, eggs are relatively forgiving fare. Even I can make scrambled eggs. I can make an omelet. I've even taught myself how to make a decent Tortilla Espanola (although it took many tries).

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