Spanish Tortilla or Italian Frittata
What I’ve been calling a Spanish Tortilla has always been an Italian Frittata. Who knew? I thought they were the same. The Italian version finishes off the cooking in the oven. The Spanish version you just finish on the stove itself. I just finished finishing cooking up the Spanish version. I’m letting it sit until lunch time before diving in. While I wait, here’s how I did it.
I sliced 5 Yukon Gold potatoes into half slices. That’s cutting each potato in half and then slice them thin. I salted the potatoes with 1/4 teaspoon of kosher salt and then put them to the side. I diced 1 sweet onion and unfroze 1/2 a package of spinach to be a part of the filling. I’m also adding 1/2 a package of artichoke hearts. I figured that these are good enough flavors.
I fry up the potatoes in a pan of oil. This is a difficult task as it takes some movement to get all potatoes in the oil. I don’t think I am doing this right. After the potatoes are cooked — they come apart at the touch. I take them out and then start the sautéing of the other vegetables. Once these are done. I put more oil in the pan, add a little butter, and put the potatoes and vegetables back into the pan.
For eggs, I use 6 eggs which I scramble with some pepper and tabasco sauce. I then pour this mixture back over the vegetables in the pan. I let this cook for about 8 minutes then flip it over. You do this with a plate over the sink. Then you slide the tortilla back into the pan and cook for another few minutes. Flip it back out onto a plate and let sit to soak up the flavors.
This sounds good and easy. You know I had to mess it up. First, I left it too long in the pan. It’s burnt, but not too far that I don’t want to eat it. I also used too much vegetables and potatoes. Perhaps it should be 1/2 an onion and only 3 potatoes like I did before.
Welp, that was it. Let me go see if it was all a success or not…
