Liam’s awesome Spanish roommate, Pablo, taught me how to make Tortilla Espanola.  Here is the recipe and some pics to help.

First Pablo had to clarify the recipe with his Mom….

This Tortilla Espanola a la Pablo recipe makes one large one, about 7 or 8 inches in diameter.  You will need:

• 3 Russet potatoes, peeled, sliced into 1/4 inch slices and quartered into little triangles
• 3 cloves garlic, minced
• a handful of italian parsley, coarse chopped
• 1/2 to 3/4 cup neutral frying oil (canola, sunflower, etc.)
• 1 teaspoon salt and salt to season
• 3 or 4 eggs, beat
• around 1 tablespoon milk

The potatoes should be about 1/4 inch in thickness and then you should chop each slice into about four or six pieces.  You want the pieces to be about the size shown below.

Next, season the potatoes with salt and mix around to ensure they’re all covered with your hands.

Fry the potato slices in hot oil until they are a little soft to the touch.  As soon as you can press a fingernail into them easily, take them out.  Don’t fry them for more than 5 or 6 minutes.

Mix the egg, parsley, garlic, milk and fried potatoes together in a bowl and transfer to oiled and heated pan and cook over medium heat.

Flip once a bottom has formed by sliding it onto a plate and then sandwiching the plate over the pan and flipping.

Build up the sides of the tortilla with a spatula so that it gets a little thicker.  The goal is to make it as thick as possible.  Building up the sides is kind of cheating — you really should use a smaller pan.  Some tortillas are as thick as 4 inches… and they are cooked evenly!

Serve with TAPATIO.  Pablo loves Tapatio.

Thanks Pablo! See you soon.