Tortilla de Patatas w/ Herbs by Aran Goyoaga
Aran Goyoaga’s Tortilla de Patatas is one of those dishes that’s everything summertime cooking should be: elegant in its simplicity and way more delicious than the sum of its parts.
Can we also talk about this hanging herb chandelier that Aran and stylist Jenn Elliott-Blake created? That’s just cool. The herbs add a fresh kick, but this classic Spanish omelette is still all about the eggs, so make sure to buy the best that you can find!
Read on for Aran’s recipe, and subscribe to Front + Main to make sure you don’t miss a post in her Spanish Dinner party series.
“Tortilla is the quintessential Spanish food that is often times served as a tapa or pintxo, inside baguettes (for bocadillo) or quick dinner. It is our comfort food. The classic way doesn’t include any herbs inside but I love chervil and its fennel-like flavor so I added some. You can certainly leave it out or add another herb you like.” – Aran Goyoaga
Tortilla De Patatas w/ Herbs
7 large eggs
4 medium yellow potatoes, peeled and medium diced
¾ cup olive oil
½ medium yellow onion, medium diced
¼ cup finely chopped chervil
1. Heat a 10-inch nonstick sauté pan over medium-high heat. Add the olive oil and lower heat to medium. Add the onions and cook them for 2 minutes or until a bit soft but not brown. Add the diced potatoes and pinch of salt. Keep the heat in medium for about 2 minutes and then lower it lo medium low for about another 15 minutes. The point here is that the potatoes must poach in the olive oil not really fry. We don’t want crispy potatoes inside the tortilla. Towards the end, I even take a fork and gently mash them a bit so the olive oil gets inside the potato as well.
2. In a separate bowl, whisk together the eggs and another pinch of salt. Add the chervil (optional).
3. With a slotted spoon, remove the potatoes from the oil. Let the excess oil drip and add the potatoes to the eggs. It’s ok if they are hot and the eggs scramble a bit.
4. Remove most of the oil from the pan. Leave about 1 tsp of oil. Turn the heat back to medium. Add the egg mixture and using a wooden spoon, stir the center so the egg starts to cook. When the center starts to scramble, let it be and don’t stir anymore. Tuck in the edges nicely with the spatula and cook for about 2 minutes.
5. Flip the tortilla with the help of a plate and finish cooking the other side. Some people like the center a bit runny, others all the way cooked. Let the tortilla rest for 5 minutes before cutting.
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Aran Goyoaga is a trained-pastry-chef-turned-blogger at Cannelle et Vanille. Her well-deserved internet popularity has led to a cookbook, Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking. You can follow Aran on Twitter, Instagram, and Pinterest.