Attempts at Recreating the Best Tortilla.

While many think of paella as Spain’s national dish, locals consider the humble tortilla española as the country’s culinary representative. You can find the tortilla in almost any tapas bar, pintxos bar, restaurant, and home. Many are good and few are exceptional. Learn this Spanish tortilla recipe that attempts to replicate one of Madrid’s best tortillas:

Trials, Errors, and Getting It Right

There are many good tortillas in Spain. Once you taste the country’s best, you can never go back. Casa Dani in Madrid is considered one of the best Spanish tortillas because of its quality, taste, and texture. See the picture of Casa Dani’s tortillas as well as other amazing food to have in Madrid: 10 Best Things to Eat in Madrid.

If you love a certain dish and it’s popular on social media, it will likely have videos online showing clips of how to make it. Use these as your starting reference. Take notes from the videos and recall, too, the flavors that stood out when you ate the dish.

Then, force yourself to have the patience and to face the reality that you will likely make this dish a handful of times before getting it right.

After many trials and errors when it came to taste and the execution of the flips, this tortilla recipe has finally developed to replicate this famous tortilla.

Spanish Tortilla Recipe

Serves 2 to 3 people
Ingredients

1 large white onion, chopped
1 large potato, peeled and sliced thinly
1/4 cup great quality extra virgin olive
4 eggs
2 teaspoons kosher salt

1. Start with the onions because this is the longest part of the whole recipe. Chop the onions and put them directly into an 8-inch non-stick pan. You may be tempted to use a larger pan – don’t! The flip is going to be so much harder. Start by using this medium-sized pan.

2. Add 1/4 cup extra virgin olive oil and 1 generous teaspoon of kosher salt to the pan of onions and place the pan on the stovetop on high heat. Once the oil begins to sizzle, lower to medium-low heat. Occasionally stir onions. Note that caramelization will begin to happen after 40 minutes. To make use of time, this is when you can prepare the other ingredients

3. In a medium pot, cover the sliced potatoes with water until the potatoes are just covered. Boil for about 8 to 10 minutes, or until the potatoes easily cut in half.

4. Once cooked, get a small mixing bowl and use a stainless steel strainer ladle to get all the potatoes from the pot of water. Season the potatoes with a generous teaspoon of kosher salt and toss or mix together.

5. After about 45 to 50 minutes, the onions will have now caramelized. Use the same strainer ladle to get the onions from the pan. Place the onions in another small bowl. Set aside the pan with the oil off the heat. Turn off the stovetop for now.

6. Crack open 4 eggs into a large mixing bowl. Gently break the yolks and lightly mix the eggs with a sturdy whisk. Have the bowls of potatoes and caramelized onions at hand for the next steps.

7. Pour in all of the potatoes to the bowl of mixed eggs. Using the whisk, stir together and slightly mash the potatoes into the eggs until chunky and incorporated.

8. Add the caramelized onions and gently stir them in to evenly spread the onions into the egg-potato mixture.

9. Bring the bowl to the stovetop as well as a silicone spatula, a large plate, and an equally large serving plate. The next steps will require your focus at the stove, so it is important that you have everything ready.

10. Place the pan with oil back onto the stovetop. Turn the heat to high. Pour the egg mixture into the pan. Do not worry when you see the oil gather at the sides. This will soon incorporate into the tortilla.

11. Using the spatula, move the egg mixture around in the pan. In a minute or two, the bottom and sides will begin to cook. With your other hand, keep the pan moving to encourage the tortilla to not stick to the bottom. At this point, scrape around the sides of the pan to form the circle of the tortilla. You may need to scrape towards the bottom to loosen the pan. All of this should happen in less than 4 to 5 minutes. Now, watch the video above to see the flip, slide, and flip of the tortilla. (Yes, I made a mess. If you watch the videos from Casa Dani, the professionals also make a mess. It happens to everyone.)

12. Note that flipping is best done to the side and not directly on the heat as you are going to use the heat again to quickly cook the other side. After you gather up your confidence to quickly flip and immediately after slide the tortilla back into the pan, cook this other side for 1 to 2 minutes. Use the spatula to shape the sides. With your non-spatula hand to constantly move the pan over the heat so the tortilla moves within the pan.

13. With the serving plate, flip the tortilla one last time. If you made a mess, simply wet a paper towel and clean the sides of the plate. You can use the spatula to further shape the tortilla.

14. For a true Casa Dani tortilla, the inside of the tortilla is still runny. Before cutting, and even while still cooking on the pan, you’ll know you got it because of the jiggly motion in the center of the tortilla before flipping onto the serving plate.

15. Que riquisimo! Since the potatoes and caramelized onions are seasoned, there is no need for added sauce for this particular tortilla. It is best served on its own or with a slice of crusty bread to sop up the rest of the egg on the plate when you finish. Note that you can make this ahead and serve it at room temperature – as most tapas are served in Spain.