Tortilla Española (Copy)
This Tortilla Española is a modern twist on the classic Spanish dish, traditionally made with eggs, potatoes, and onions. Originating in the early 19th century during Spain's wars of independence, this beloved dish is elevated with the vibrant flavors of seasonal asparagus and fennel!
Yield: All recipes serve 2 people
Chef Notes: Potatoes will brown if left exposed to air via oxidation. Cover them with cold water to prevent browning if not using right away.
Save time by using excess greens and vinaigrette from the steak salad!
Components
Sliced Potatoes
Sliced Shallots
Minced Garlic
Sliced Fennel Bulb
Sliced Asparagus
Scrambled Eggs
Tender Greens
Sliced Radish
Carrot Ribbons
Lemon VInaigrette
Mise
Prepare the potatoes: Slice the potatoes thin. Sauté▸ the potatoes until cooked through and golden brown. Remove from the heat.
Prepare the vegetables: Slice the garlic, fennel, and asparagus into bite sized pieces. Sauté▸ the fennel until lightly charred and beginning to soften. Add the garlic and shallots until the soften and become aromatic. Blanch and shock▸ the asparagus.
Char the scallions: Heat a dry cast iron pan over medium-high heat until hot. Add whole scallions in a single layer. Cook for 2–3 minutes per side, turning occasionally, until they're softened and deeply charred in spots. Slice into 1" pieces.
Scramble the eggs: Crack the eggs into a large bowl. Scramble thoroughly with a fork or whisk and season with a large pinch of salt.
Prepare the salad: Slice radishes, shave carrot ribbons and clean the greens if necessary.
Make a vinaigrette: In a small bowl, whisk together:
juice of 1 lemon
2 T white wine vinegar
1 t honey.
Stream in the ⅓ C oil while whisking to emulsify.
Finish
Fold in the cooked potatoes, fennel, garlic, shallot, asparagus and scallions to the scrambled egg mixture.
Pour the mixture into a large, well-oiled, skillet heated over medium heat. Allow the egg mixture to cook undisturbed until the edges begin to set. Once the bottom is golden and the center is just slightly runny, you have two options:
a) flip the tortilla▸ into another large skillet and finish it on the stove.
Or
b) place the pan under the broiler for a minute or two until the top is puffed and set.
Allow to cool slightly before sliding it out and slicing.
Toss greens, radishes and carrots with vinaigrette.
Serve tortilla either warm or at room temp—classic Spanish style, with some side salad.
The Flip!