Recipe: Tortilla Española…Venezolana! (Venezuelan Spanish Tortilla)

9 Nov

As I have mentioned before, Venezuelan food is influenced by many other cuisines around the world.   One of the most noticeable influences is Spanish cuisine (from Spain).   Most Venezuelans can track their ancestors to Spain, and have adapted some Spanish dishes passed down generation to generation, to make them their own.   Some of my relatives who have close Spanish roots have introduced me to delicious Spanish dishes like the Spanish Tortilla.   But don’t be confused by the name, this is no regular tortilla.   When I told my husband I would make him this Spanish Tortilla, he imagined a Mexican Tortilla… but it is more like an omelet, a giant omelet.   I remember eating Spanish Tortilla when invited over to my second cousin’s house for sleepovers.   My cousin’s grandma is a true Spaniard, so they knew what they were doing over there.   My other aunt’s grandmother also made me delicious Spanish Tortilla every time I came to visit.   I think she must have had a secret ingredient (LOVE) when she made her Spanish Tortilla, because it tasted amazing.   She was sweetest little lady, may she rest in piece.   My mom made this dish sometimes as well, and she accompanied it with Salchichitas, or what my husband explained to me are called smokies here in America (Recipe next week).   So here is my version of the Spanish Tortilla, which I made a bit more interesting by adding some Chorizo in it.

Ingredients for Spanish Tortilla

Ingredients for Spanish Tortilla

Ingredients:

– 2 Potatoes (medium)
– ½ Onion (medium)
– 3 to 4 Eggs
– 90 gr. Chorizo (about two links)
– ½ Teaspoon Salt
– ¼ Teaspoon Pepper
– Vegetable Oil (Enough for frying)

Preparation:

1. Peel the potatoes and then cut them in slices as thin as possible (as if you were going to make potato chips).   Cut the onions in the same manner, in strips, or simply Julienne the onion.

Cut the Potato in Thin Slices

Cut the Potato in Thin Slices

2. Place the potatoes and onions in a bowl, add the salt and mix together.

Mix Potatoes and Onions

Mix Potatoes and Onions

3. In the meantime, start heating up the oil in a large enough frying pan or wok.   Use enough oil to cover the entire bottom of the pan so that it just covers the potatoes and onions.
4. When the oil is hot, add the potatoes and onions to the pan and begin to fry them.   The potatoes shouldn’t become golden brown, but it’s ok if they do just a bit.   You should move them around with a wooden spoon so that you don’t break them, but they get cooked evenly.   It takes about 10-12 minutes at medium heat for them to cook thoroughly.

Begin to Fry the Potatoes and Onions

Begin to Fry the Potatoes and Onions

5. In the meantime cut the chorizo in thin slices as well and set aside.

Cut the Chorizo

Cut the Chorizo

6. In a bowl, beat the eggs, only 3 at first.

Beat the Eggs

Beat the Eggs

7. When the potatoes and onions are done (potatoes should break in half easily when pinched with a fork), take them out and drain in a colander and let them cool down a bit.   Drain as much of the excess oil as possible.

Drain the Potatoes and Onions

Drain the Potatoes and Onions

8. Compare the size of the potatoes and onions mix to the beaten eggs, and then decide if you need to add the other egg.   There should be more potatoes and onions mix than eggs.   The size will depend on the size of your potatoes.
9. Add the potatoes and onions mix, as well as the chorizo slices and pepper to the beaten eggs.   Mix well and mash the potatoes just a bit, not too much.

Add Potatoes, Onions and Chorizo to Beaten Eggs

Add Potatoes, Onions and Chorizo to Beaten Eggs

10. Pre-heat the frying pan in which you will be cooking the tortilla.   It is better to have a smaller pan so that the tortilla will be thick, than to have a larger pan, because the tortilla will be too thin.   For this mixture I used a large frying pan to fry the potatoes and onions, and a smaller pan to cook the tortilla.   You should have a non-stick pan, but either way grease the pan with some oil or cooking spray before adding the mix to it.
11. Add the mixture to the frying pan and cook at medium/low heat.

Add Mixture to Frying Pan

Add Mixture to Frying Pan

12. When you can see that the bottom half is cooked thoroughly, by lifting one side carefully (or after about 8 minutes), you can proceed to the tricky part.   Grab a flat serving dish, larger than the circumference of the frying pan, pace it on top of the pan, and then carefully flip the tortilla on to the plate.   Clean the pan, and spray or coat with a bit more oil, then carefully slide the tortilla back into the pan to cook the other side.   Make sure to tuck in the edges so you get a clean round edge.

The Tricky Step

The Tricky Step

Flip Onto Plate and Slide Back Into Pan

Flip Onto Plate and Slide Back Into Pan

13. When the other side is ready, simply serve by flipping it into a serving dish.

Ready !!!

Ready !!!

Cut and Serve with Ketchup

Cut and Serve with Ketchup

Tips
– This is great to serve with a bit of ketchup and Salchichitas Glaseadas, or smokies.

... and Smokies

... and Smokies

*Makes about 4 servings.

¡Buen Provecho!

6 Responses to “Recipe: Tortilla Española…Venezolana! (Venezuelan Spanish Tortilla)”

  1. trixfred30 November 9, 2011 at 14:36 #

    Now i know how to do it properly – looks great

  2. Andrea November 13, 2011 at 16:17 #

    🙂 Mm… This looks delicious, too!

    • mwolowicz November 13, 2011 at 16:34 #

      Aw… Thanks Andrea !!!
      I accept requests from the Blog Recipes for Dinner nights at the Wolowicz’s😉
      MW

  3. Hilmar November 17, 2011 at 02:31 #

    Todo luce estupendo!
    Saludos,

Trackbacks/Pingbacks

  1. Recipe: Salchichitas Glaseadas (Venezuelan Smokies) « Venezuelan Cooking - November 16, 2011

    […] are great to go with the Tortilla Española I posted last week. Ingredients for Salchichitas […]

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