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Friday, January 25, 2013

Ferran Adrià's Tortilla Española (Spanish Potato Frittata)







From the kitchen of One Perfect Bite...In an earlier post, I mentioned that the recipes I'd be featuring for the week would be very simple. I neglected to mention that one of them was developed by a man who is an undisputed master in the culinary world. Tonight's recipe is the creation of Ferran Adrià who made the now defunct el Bulli a culinary mecca. Everyone who loves Spanish cooking is familiar with the lusty Spanish potato frittata, or Tortilla Española. It's an omelet that is made with layers of thinly sliced and fried potatoes, so there is a lot of work involved in its preparation. Adrià wanted to simplify the procedure and began to experiment. In one of those Eureka moments he seems to have more often than the rest of us, he decided to use store-bought thick-cut potato chips instead of the older peel, cut and fry variety dictated by tradition. In order to produce potatoes that would have the proper consistency, he hydrated them in the omelet mixture before cooking the frittata and his version of Tortilla Española was born . I love the simplicity of this recipe and I make it often for breakfast, brunch or dinner. This recipe is a real time saver and the only caution I have to share with you regards its cooking time. Please follow the times suggested in the recipe. If the frittata overcooks it will be dry and you'll wonder what the fuss is about. Despite the warning, I really hope you'll try the Tortilla Española. It is delicious. Here's how it is made.

Tortilla Española (Spanish Potato Frittata)...from the kitchen of One Perfect Bite courtesy of Ferran Adrià and Saveur magazine

Ingredients:

4 ounces (about 2-1/4 cups) crushed thick-cut potato chips, like Cape Cod brand
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup finely chopped canned piquillo peppers or pimentos
1 tablespoon fresh thyme leaves or 1 teaspoon dry
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Directions:

1) Heat broiler to high.
2) Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes.
3) Heat oil in a 10-inch nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve. Yield: 6 to 8 servings.







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21 comments :

Ginny said...

Wow, this is wild! The first glance at the picture, I knew there was something strange going on. Because it IS time consuming and tedious to cook it the other way?!

Simona Mastantuono said...


each country has a type of food that characterizes I tasted tortiglias made ​​by a Spanish friend and her were truly sublime. Negl'usa you have the good fortune to condivivere with people of different ethnic groups and assimilated part of their culture

your tortillas looks so delicious
a blessing simmy

Guru Uru said...

This is such a delicious and exotic meal :D

Cheers
Choc Chip Uru

lucy said...

direi che questa tortilla è venuta perfetta! molto invitante!

Food, Fun and Life in the Charente said...

Sounds like a perfect weekend brunch to me, will try it on Sunday. Thanks Have a good weekend Diane

Jeff @ Cheeseburger said...

I'm a bit intimidated to try this recipe. But this Tortilla Española just looks so delicious. I might give this a try this weekend.

Tanna at The Brick Street Bungalow said...

I've never had a Spanish Frittata and I love trying new things! I'm definitely glad he came up with the potato chip substitute for the frying of potatoes! LOL! Makes is one I will try (I'm just not a fryer). LOL! blessings ~ tanna

Salsa Verde said...

Dear Mary,
What a fantastic and classy suggestion you left us. Absolutely divine!!
Cheers,
Lia.

Needful Things said...

This looks hearty, comforting and delicious. Just what I need. Now if only someone would cook it for me :-/

kitchen flavours said...

This looks delicious! I have never heard of using potato chips before, very interesting! Would love to give this a try one of these days!
Thanks for sharing, hope you have a wonderful delicious weekend!

Cranberry Morning said...

Mary, that looks absolutely perfectly delicious!

Chiara Giglio said...

Sounds a perfect and tasty recipe for a brunch ! I will try it very soon.Have a good weekend Mary, blessings...

Dianne @ Sweet Journey Home said...

Looks absolutely delicious! Will have to pick up the ingredients for this one and try it. Hope all is well with you and yours...

Laurie said...

oh this looks so good, I would love this,

Angie's Recipes said...

A hearty and delicious frittata, Mary.

Big Dude said...

I love this dish, simple and I can only imagine how good it was.

teresa said...

oh YUM! such clean and delicious flavors!

Melinda said...

Sounds yummy! Good for a cold day.

M :)

Turmeric n Spice said...

absolutely love the colors- me wants :)

Claudia said...

And I thought the Italians cornered the market on grand frittatas. This is a beauty.

http://platanosmangoes.com said...

A tortilla is always prepared at our home. It's part of our tradition. His version is quite interesting and too bad he closed his doors.

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