When I was a little girl and lived in Madrid, one of my favorite after school snacks was a Spanish Tortilla. It is a combination of thinly sliced potatoes and onion that are sauteed until they turn sweet. Then an egg mixture is added and you leave the pan alone until the bottom begins to brown. The aroma fills the room and you want to jump in before its finished.
The challenge and interactive part of the dish is flipping this heavy tortilla upside down so the other side can brown. It is divided like a pie and scooped into beautiful Spanish clay bowls.
A perfectly cooked Tortilla Espanola is firm and golden brown on the outside and soft and sweet on the inside. I love to serve a large one to friends by placing it in the center of the table with bread or tortillas. No cutlery allowed. Serve with some Spanish Red wine and you have yourself an evening of fun!
I adapted the traditional recipe when I threw a Spanish Cocktail and Tapas party. This dish is too nostalgic for me to omit. However, the need to slice it for my guests meant the tortilla would have to be quite firm all the way through. For me the combination of texture is half the appeal. I ended up using the muffin tin so I could control the cooking process and the appearance. They look so darling!
As my friends love chorizo I added it to the dish. Sometimes when I want to limit the use of animal products and lower the fat and cholestrol (although this dish is not a good heart healthy ad) I use Soy Chorizo. It is delicious and just as spicy. In fact, I never tell them I’ve done the substitution. Shhhh….
These are a perfect weekend treat. make them for dinner or a late weekend brunch. If you have leftovers you can enjoy them the following day wrapped in a tortilla and drizzled with salsa.
Potato and Chorizo Tartlettes
Makes 12 mini tortillas
(can be made a day ahead and served at room temperature)
1 Chorizo sausage, taken out of casing and crumbled (use soy substitute for vegetarian option)
1 Small russet potato, peeled and sliced wafer thin
1 Small white onion, outer skin peeled and sliced thin
½ Cup milk
1 sprig fresh cilantro
Salt and pepper to taste
You will also need a muffin tin and non-stick spray
Preheat oven at 350 degrees.
Sauté chorizo in large saucepan over medium heat. Once heated through remove from pan, set aside.
Sauté onion and potato in same saucepan that you used for the chorizo. Cook until translucent and tender but no color, about 5 minutes.
In a mixing bowl whisk eggs and milk. Add a pinch of salt and cracked pepper.
Add chorizo, potato and onion to egg mixture.
Take a muffin tin and spray with non-stick spray.
Pour in egg mixture until just under half way up tin pan.
Spoon in 1 tablespoon of potato mixture into each tin. Make sure it is evenly distributed.
Bake for 25 minutes. Remove from oven and let cool completely before removing from tin.
Serve at room temperature and garnish each top with a cilantro leaf.
All recipes © Laura Dove