Pretty much every culture has some kind of wonderful thing they do with eggs. France has its lovely quiches and omelettes. Japan rivals the latter with its pretty rolled tamagoyaki. In Italy, the frittata reigns, and in Northwest Africa, shakshuka gives eggs a sophisticated dinner-time spin (although, really, it’s eaten anytime of day).
But it’s hard to beat Spain when it comes to the easy, hearty tortilla.
Most of us have all the ingredients on hand: eggs, a potato (really, one will do just fine), half an onion, some salt and pepper. A little olive oil. Boom. That’s it. Dinner is served.
At R.aire at the Hampton Maid in Hampton Bays, executive chef Alex Bujoreanu has added authentic Spanish flair to the dishes served here, like his famous (for good reason) paella. But while more layered and complicated meals like that are festive and fun, the humble tortilla is what you want on a week night or a rainy Sunday lazy morning.
Make sure to use a pan no larger than 6 inches here (Bujoreanu suggests a 5 inch version — if you’re in need, hit up Bar-Boy in Hampton Bays, one of our faves!). When ready to flip it over, lay your plate fully over the top of the pan, and place your hand over the top with your fingers spread in order to hold it in place when you flip it over.
If you like, mix up a cheat version of pimento aioli, the spicy mayonnaise that typically goes with it by using a half cup of high-quality mayo mixed with a squeeze of fresh lemon juice, a half teaspoon of smoked paprika and a half clove of garlic microplaned, all mixed up. Slather a little on top of your tortilla or dip bites into it. Add a nice loaf of warm bread on the side and you’re good to go, España style.
Tortilla Española
Ingredients
- 1/2 Spanish onion
- 1 large Russet potato
- 1/4 cup olive oil
- 4 large eggs
- salt and pepper to taste
Directions
- Peel the onion and cut in half. Thinly slice one half; reserve the other half for a future use.
- Peel the potato and slice into thin rounds.
- In a 5-inch non-stick pan, heat the olive oil. Add the onion and potatoes and sauté over medium heat for 15 to 17 minutes, until potato starts to turn brown.
- Carefully strain and reserve the olive oil in the pan.
- In a separate bowl, whisk the eggs until fluffy. Add the potato, onions, salt and pepper.
- Using the same pan, heat the reserved olive oil over medium-high heat. Add the egg mixture and cook for 3-5 minutes.
- Cover with a plate, flip over, and slide the egg mixture back into the pan. Cook for an additional 3 minutes. Enjoy!
