It’s a tasty egg-and-potato cake—and so easy to make
BY REGINA SCHRAMBLING
The tortilla is ubiquitous on Spain’s Costa del Sol—you can’t have a glass of Solera at a tapas bar without being offered a slice of this omelet-like dish. It’s also good for lunch or dinner, at sherry hour, or as the filling in a bocadillo, the Spanish translation of sandwich.
The classic tortilla comprises potatoes and eggs, but the concept is adaptable—and the dish is fairly easy to prepare. You can add thinly sliced chorizo, or green olives, or strips of piquillo pepper, and even shave in some Manchego cheese.
Traditionally, a tortilla is flipped partway through cooking. Our recipe requires less dexterity: Just slide the skillet into the oven for the final half. Invert the tortilla onto a plate to serve it the way they do in tapas bars, with the lightly browned side on top. (This recipe is adapted from one by the late, great chef Felipe Rojas-Lombardi.)
½ cup plus 1 Tbsp extra-virgin olive oil, preferably Arbequina
3 lb russet or Idaho potatoes, peeled, quartered and thinly sliced
1 Tbsp coarse sea salt
1 large onion, peeled, quartered and thinly sliced
2 cloves garlic, minced
4 oz very thinly sliced Spanish chorizo (optional)
8 large eggs
Heat ½ cup oil in a large skillet with a lid over medium heat. Add potatoes, stir to coat with oil, then cover the pan and cook, turning often with a spatula, until they are half done (10 to 15 min.). Add salt, onion, garlic and chorizo; continue cooking and turning until potatoes are tender but not falling apart, 10 to 15 min. longer. Remove from heat; scrape mixture into a large bowl.
Beat eggs in a second bowl and fold into the potato mixture.
Heat a 10-inch ovenproof nonstick skillet over medium flame, add remaining 1 Tbsp olive oil, and heat until pan is almost smoking. Swirl pan to coat bottom and sides with oil. Pour in egg-potato mixture and cook about 1 min. Lower heat to very low and cook 15 min.
Preheat oven to 400°F. Slide pan into oven and cook until eggs are completely set (15 to 20 min.). Serve warm or at room temperature, cut in wedges for a meal or in cubes for tapas (shown).
Serves at least 8.
RCI affiliated resorts on the Costa del Sol include:
Crown Resorts at Club Calahonda 1878
A lovely resort in a quiet community near the sea. Urbanización Sitio de Calahonda, Pueblo Jarales, Mijas-Costa
Crown Resorts at Club Caronte 2965
Situated on a large property with lush gardens.
Urbanización Riviera del Sol, Calle Libra, Mijas-Costa
Crown Resorts at Club Marbella 2404
In the heart of the Costa del Sol. Urbanización Sitio de Calahonda, Calle Monte Paraíso, Mijas-Costa
Heritage Resorts at Matchroom 1867
Adjacent to the beautiful Mijas golf courses.
Urbanización Mijas Golf, Mijas-Costa
For member reviews and additional resort listings, visit RCI.com or call 800-338-7777 (Weeks) or 877-968-7476 (Points). Club Members, please call your specific Club or RCI telephone number.
Non-RCI affiliated resorts:
Parador de Málaga Gibralfaro
Camino de Gibralfaro, Málaga; 34-952-221-902; parador.es; doubles from $200* per night
Vincci Selección Posada del Patio 5
7 Pasillo Santa Isabel, Málaga; 34-951-001-020; vinccihoteles.com; doubles from $138 per night
Room Mate Larios
2 Calle de Marqués de Larios, Málaga; 34-952-222-200; room-matehotels.com; doubles from $131 per night
*Prices have been converted to U.S. dollars.
NOTE: Information may have changed since publication. Please confirm key details before planning your trip.
Published: Fall 2013