Spanish Tortilla

We were in Napa for a family reunion last month. For dinner one evening Francisco (Mike’s cousin’s husband) prepared traditional Spanish Tortillas. Francisco is from Spain. When I heard tortilla I immediately thought of the Mexican version but this was completely different. It was more like a frittata composed of eggs, onion and potatoes. Francisco let me watch him prepare the tortillas. The prep actually took most of the day since he was cooking for 25 people. He did everything from memory so there was no recipe. The tortilla was served up with a delicious tomato gazpacho. The tortilla was light and fluffy yet hearty. The flavors were very subtle — it would also pair nicely with a simple salad of baby greens and tomatoes drizzled with evoo and balsamic.

Gracias Francisco! Mike and I will try to make this on our own someday soon.

From what I remember (I started drinking beer around the time of the flipping, which is the most difficult part of the process) this recipe is very similar to Francisco’s.

More photos (click to enlarge):

Francisco @ work                       Frying Potatoes                   Potato & Egg Mix


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