Tortilla - Potato and Egg Omelet

A moist flavorful omelet with creamy potatoes, tender eggs and an addictive texture.

Tortilla - Potato and Egg Omelet

Serves 3 - 4

A tortilla is a traditional Spanish omelet made from potato, onions and eggs. It is one of the best examples of how a few simple ingredients and the right technique come together to make something that is better than the sum of its parts.

My take on the traditional version adds a few untraditional but simple elements that make this one of the most addictive egg recipes in my repertoire. The traditionally rogue ingredients are chopped enoki mushrooms, soy sauce and mirin. While simple these three things add incredible depth and umami to the tortilla as well as a bit of additional texture from the mushrooms. The final result is a moist flavorful omelet with creamy potatoes, tender eggs and an addictive texture.

Amazing at any temperature hot to cold, I always serve this with something spicy and tangy usually in the form of drizzling a slice liberally with Tabasco sauce. However, it also makes a great accompaniment to a spicy dressed salad as part of a brunch spread.

“Recipe Tips:

1. Flipping can be dangerous, please be careful.”

Ingredients

Olive oil

Vegetable or grapeseed oil

500g (a little more than1 lb) potatoes, sliced 0.25 in thick

450g (1 XL) onion, sliced 0.25 in thick with the grain

5 garlic cloves, sliced

200g (1 medium bunch) enoki mushrooms, ends trimmed and cut into 0.25 in lengths

9 large eggs

2 t mirin

2 t soy sauce

1.75 t kosher salt

0.75 t black pepper

Recipe Know-how

1.      Fill a 12 in saute pan a little less than half full with a 50/50 blend of olive and vegetable oil.

• Heat on medium-high heat until shimmering..

• Add the onions and cook for 2 minutes.

The onions should sizzle when added to the oil.

• Add the potatoes and continue cooking for 6 minutes longer stirring occasionally.

The oil should bubble continually but the vegetables should not brown too much. If browning begins to occur, turn the heat down.

While the potatoes cook, continue on to Step 2.

2.      In a medium mixing bowl, add the mushrooms, eggs, mirin, soy sauce, salt and pepper.

Separate the mushrooms into smaller bundles if clumped together so they incorporate better.

• Stir together with a spoon until homogenous. Set aside.

Try not to beat the eggs while mixing them to prevent adding air.

Check on the frying onions and potatoes once the eggs are mixed.

3.      Check that the potatoes are fork tender, if not, allow the vegetables to continue to fry for 2 – 3 minutes longer

• Add the garlic to the frying vegetables and cook for 90 seconds.

• Using a slotted spoon, remove all of the vegetables to a bowl.

• Carefully pour the oil in the pan into a heat-safe container. Set the pan aside.

Do not wash the pan because the tortilla will be cooked in it.

Use the oil to make another tortilla or for other applications.

• Using a slotted spoon, add the vegetables into the eggs stirring gently to incorporate without breaking the potatoes.

I use the slotted spoon to try to minimize the amount of oil added to the dish.

No need to cool the vegetables before adding to the eggs.

• Let the mixture stand for 15 minutes.

4.      Place the reserved 12 in skillet over medium-high heat.

• Heat the pan for 2 – 3 minutes or until evenly heated through.

• Add 2 T of the reserved oil heating until the oil is shimmering.

• Add the egg mixture to the pan.

• Using a heat-proof spatula, pull the egg mixture from the edges to the center creating large curds for 1 minute.

• Smooth the top to even out the mixture.

• Reduce the heat to medium-low. Cover and cook for 5 minutes or until the edges are puffed slightly.

The eggs in the center may still be slightly runny at this point.

• Run the spatula around the edge of the pan to ensure the tortilla is not sticking.

Check the bottom of the tortilla for doneness, it should be lightly to moderately browned.

If not yet browned slightly, continue to cook for 2 – 3 minutes longer.

• Carefully flip the tortilla onto a large plate that fits over the pan.

Because the pan is hot, be sure to use oven mitts on both hands while flipping the pan to protect yourself.

The eggs may be runny in the center still. I suggest flipping over the sink to avoid any spills.

• Gently slide the tortilla back into the pan and push the edges in to neaten.

• Cook on low heat uncovered for 5 - 7 minutes longer or until set.

The omelet is cooked through when the eggs are no longer soggy and springs back when pressed.

• Slide the tortilla onto a cutting board or large plate.

• Cool for 5 minutes.

5.      Serve by slicing into wedges or squares.