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A Tortilla Española with Shallots and Truffle Oil

January 25, 2012 at 12:15 am | Posted in Dinner | 5 Comments

Happy late Tuesday friends. Actually my Monday and Tuesday did not start off happy AT ALL because of the Ravens loss and because of a very hectic time right now at work. But do you know what made me happy recently? Eating this potato omelet for dinner last week!

And did you also know that February is Potato Lover’s Month! Well here is a recipe that you should probably try to make if you are so inclined. I fell in love with this dish in Spain and even got an authentic recipe from an amazing cook in Spain and then got offered an opportunity to remake it on my own and publish it over at the Idaho Potatoes website!

Yup, these potatoes come from Idaho. I’ve been to Idaho once, it was beautiful out there.  So I love this recipe, it takes only about 5 ingredients and a half an hour. A better version of a Claire Robinson Fix Ingredient Fix or Rachel Ray 30 minute meal.

The cast of characters… Olive Oil, Truffle Oil, Shallots, Eggs and POTATOES.

First, peel the potatoes, then cut lengthwise and slice thinly (especially with a new pink polka dot knife, that makes it extra better).

Then salt the potatoes!

Get your eggs… whisk them up nicely…

Slice up your shallots and saute them on the stove for about 5 minutes until crispy.

Meanwhile, heat up the olive oil and cook the potatoes over medium high for about 8 minutes until tender.

Then add the fancy truffle oil to the eggs.

And then voila! Mix all of your ingredients together. Oh even this looks amazingly delicious.

Then heat up some oil in the big nonstick pan and pour everything back in.

After some cooking, a scary flip of the pan and some more cooking you will have this:  Crusty, Savory, Browned Potato Heaven.

Tortilla Española with Shallots and Truffle Oil

Ingredients:
4 medium Idaho Russet Burbank Potatoes
Salt
2.5 cups of Olive Oil
4 Shallots
4 Large Eggs
1 tsp Truffle Oil

Directions:
1. Peel potatoes, slice lengthwise, cut into 1/8″ slices crosswise, and generously salt. Heat ~2 cups of oil in large frying pan over medium-high heat until hot. Add all of the potato slices to pan, reduce heat to medium, and cook potatoes until tender, around 8 minutes. Remove potatoes from pan using slotted spoon onto a plate. Discard all but 2 tablespoons of oil from frying pan.
2. Peel shallots and slice crosswise into thin layers. Heat 2 tablespoons of oil in separate medium-sized sauté pan over medium heat and sauté shallots until slightly brown and crispy, around 5 minutes.
3. Whisk eggs in large bowl, add truffle oil plus 1/2 teaspoon of salt and stir to combine. Add cooked potatoes and shallots to bowl and stir gently to combine.
4. Reheat oil in large frying pan over medium heat and add potato and egg mixture to pan. Cook for about 5 minutes until the bottom of the tortilla is nicely browned (check with flexible spatula) and remove from heat.
5. Take a plate sized larger than the frying pan, place on top of the pan and while over the sink, flip the frying pan over so that the tortilla is inverted onto the plate. Add 1 more tablespoon of oil back to the frying pan and reheat for 30 seconds over medium heat. Gently slide the tortilla back into the pan and cook for 3 minutes. Once done, turn off heat and leave in pan for another 2 minutes.
6. Slide onto serving plate, cut and enjoy!!!

Serves 3

Meal Pairing Suggestion: Arugula Salad with Simple Dijon Vinaigrette

Also, I was generously compensated by the Idaho Potato Commission for this blog post. I was planning on making this recipe anyways this month, so it was extra sweet getting rewarded for it!