The Spanish word tortilla translates as a “flat, round cake”. In Spain, a tortilla is basically a flat round omelet, with many different filling variations, cooked to a perfect golden brown. Cut into wedges and served at room temperature, a tortilla makes an enticing appetizer or tapa. Still warm from the stove, this tortilla makes a wonderful light supper for 2 with a green salad. Our Terre Rouge Noir, 1997 is a soft and lovely companion.
1 large russet potato
1/2 onion
8 artichoke hearts (not marinated), canned or frozen
olive oil
6 x-large eggs
salt and pepper
Beat the eggs in a large bowl. Season with salt and pepper.
Peel and cut the potato in half lengthwise, then slice the potato
very thinly.
Slice the onion thinly. Heat about 2 TBL. olive oil in a large
skillet and heat on medium high. Add the potatoes, moving them around
with a spatula to keep them from sticking. Keep cooking and stirring
gently for about 5 minutes. Add the onions and continue cooking until
the potatoes are just cooked through. Add the potato onion mixture to
the bowl of eggs.
Squeeze as much water from the artichokes as possible and blot them with a paper towel. Cut them into quarters. Add 1 Tbl. olive oil and artichokes to the pan and sauté until golden brown. Add to the egg mixture.
To cook the tortilla you will need a clean 8” skillet, preferably nonstick. Heat 2 Tbl. olive oil over medium heat, and when hot slide the egg potato mixture into the pan. As the eggs set up, slide your spatula under the edge and let some of the liquid egg run underneath to cook. Keep cooking until the eggs have almost completely set and the bottom is golden brown. With oven mitts on, place a dinner plate over the pan, flip the tortilla onto the plate and slide the tortilla back into the pan, brown side up. Continue to cook another 5 minutes or until the bottom is golden brown. Slide out onto a plate to cool.
Cut in 6 wedges for appetizers or in half for dinner for 2. Serve with Romesco Sauce.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge