Tortilla Española Pairs with Tempranillo

This recipe exemplifies the cooking philosophy in Spain, where simple dishes are made using fresh ingredients.


Published:

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.

Tortilla Española

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                                                          
6 eggs

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.

Read more about Estadio.

Related Articles

6 Fall Dinner Pairings

Here are the wines to serve with these seasonal standards.

4 Multi-Cultural Jewish Recipes

These modern, authentically inauthentic dishes incorporate global influences and pair with a wide range of beverages.

Argentina’s Alternative Top-Rated Wine

Malbec is Argentina’s defining wine, but a growing number of ­top-quality Cabernet Sauvignons—and a few Cabernet Francs—prove that the country is no one-trick pony.

Your Guide to Top-Rated 2010 Barolos

The 2010 vintage in Barolo is one of the best in recent history. The time to buy is now.

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Shop

>

Related Web Articles