Northern Spanish tapas define the wine-centric restaurant, Estadio in Washington, D.C. Don’t miss this Tortilla Española dish—an example of the cooking philosophy in Spain, where simple dishes are made using fresh ingredients.
Recipe courtesy Haidar Karoum, executive chef of Estadio, Washington, D.C.
1 cup olive oil
10 ounces yellow onions, peeled and thinly sliced
1 pound Yukon gold potatoes, peeled and sliced into ¼-inch half moons
Salt and pepper, to taste
Heat the olive oil in a skillet over medium heat and add the onions and potatoes. Cook for about 8 minutes until the potatoes are cooked through and the onions are soft, stirring occasionally. Season with salt and pepper.
Crack the eggs into a large bowl, season with salt and pepper and whisk until thoroughly mixed. Using a slotted spoon, scoop the onion-and potato-mixture out of the skillet and into the bowl of eggs and stir to combine while still warm. Reserve the remaining olive oil in the skillet. Cover the bowl with plastic wrap and refrigerate for at least 3 hours (8 is preferred).
Heat an 8-inch nonstick pan over medium heat, adding 2 tablespoons of the reserved oil. Pour the egg, onion and potato mixture into the pan and cook for 3–4 minutes until the edge has firmly set and the middle is beginning to set.
Place a plate on top of the pan and invert. Gently slide the tortilla back into the pan with the brown side upward. Cook for another 3 minutes and remove from heat. Let the tortilla rest in the pan for 4 minutes.
To serve, invert the tortilla on to a cutting board and cut into quarters. Place one wedge on each of four plates. Serves 4.
Wine Recommendation: Having spent several years in American oak, the La Rioja Alta 2005 Viña Alberdi Reserva is a soft, savory, yet lively 100% Tempranillo from Rioja. The wine’s core of tart cherry fruit and light creaminess plays off the texture and flavor of the tortilla.