Last weekend I made my first ever Spanish tortilla, and I've since made two more. It wasn't until my stupid jerk of a brother in law came back from Spain (no, I'm not jealous) that I'd ever heard of a Spanish tortilla, but I'm pretty sure that it's going to be a staple in my kitchen from now on. After picking up some eggs at the first farmer's market of the season, I went home to make yet another tortilla.
3 waxy potatoes, sliced thin
1/2 onion, sliced into rings
1/8 cup olive oil
1/8 cup vegetable oil
salt and pepper
Cook the potatoes and onions in the oils for 20 minutes over medium-low heat, covered in a saucepan on the stove. Season generously with salt and pepper. When the potatoes are cooked through, remove them from the pan, and be certain to take out any pieces still sticking to the pan. Beat together the eggs in a small bowl and set aside while you return the potatoes to the pan, at a somewhat higher medium heat. Pour in the beaten eggs, and shake the pan around to distribute the eggs evenly. Allow the tortilla to cook long enough that the bottom has browned to almost crispness, and the eggs are almost cooked through to the top of the tortilla. Carve around the edges of the tortilla with a spatula to be certain that it doesn't cook to the sides of the pan. Flip the raw side of the tortilla onto a plate and slide back into the pan, raw side down. Shake the pan to keep the tortilla from sticking, and allow to cook until solid and slightly browned on the bottom. Slide the tortilla out of the pan and cut into slices. Serve with smoked paprika piquillo pepper sauce.
Since I have a video camera, here's a video of me demonstrating it.
Smoked Paprika Piquillo Pepper Sauce
1 and 1/2 cups roasted piquillo peppers
2 cloves garlic
1 tablespoon olive oil
2 tablespoons rioja wine
1 tablespoon smoked paprika
salt and pepper to taste
balsamic or sherry vinegar to taste
Blend all ingredients together in a blender or food processor. Balance out the acidity with the vinegar as needed, and season to taste.