Pepper and Potato Tortilla
Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges, and makes an ideal picnic food. Originally from 500 All Time Great Recipes. We love this! Notice that I have not included the cooling time for the potatoes. I have also used leftover potatoes. This will serve 4 if served with some other sides.
Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges, and makes an ideal picnic food. Originally from 500 All Time Great Recipes. We love this! Notice that I have not included the cooling time for the potatoes. I have also used leftover potatoes. This will serve 4 if served with some other sides.
- Carbohydrate 33.47928 g
- Cholesterol 1120.3644 mg
- Fat 39.74189625 g
- Fiber 4.87542752299309 g
- Protein 43.86159525 g
- Saturated Fat 15.0429766 g
- Serving Size 1 1 (525g)
- Sodium 610.448375 mg
- Sugar 28.6038524770069 g
- Trans Fat 5.0724038 g
- Calories 663 calories
Step-by-step
- Do not peel the potatoes, but wash them well.
- Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
- Switch on the broiler so that it warms up while you prepare the rest of the dish.
- In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
- Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
- Add a little extra oil if the pan seems rather too dry.
- Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
- Season with salt and pepper and finish with a layer of cheese.
- Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
- When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
- Leave the tortilla in the pan to cool.
- This helps it firm up further and makes it easier to turn out.
- Cut into generous wedges to serve.
The ingredient list omits the critical balance of starch retention required to keep the structure from collapsing into an omelet. Unpeeled potatoes retain more moisture and structural integrity during parboiling, holding together when sliced into thick pieces rather than disintegrating into mash.
Managing Egg and Dairy Ratios
Pouring the eggs in two distinct stages achieves structural stratification. Layering half the beaten eggs first, followed by half the grated sharp cheddar cheese, and capping it with the remaining eggs and cheese prevents the filling from sinking to the bottom of the pan. Sharp cheddar contains higher moisture and fat than traditional aged cheeses, which alters the final setting time under low heat. If substituting the cheddar with a harder cheese like Manchego, reduce the quantity by twenty percent to compensate for lower oil separation during cooking.The Science of Low Heat and Broiling
Cooking the base over a moderate heat for 5 minutes softens the alliums and peppers without browning the sugars prematurely, avoiding a bitter taste. Half-covering the pan traps ambient steam, allowing the interior protein matrices of the 6 eggs to coagulate evenly at a low temperature without scorching the bottom starch. Finishing the top under a preheated broiler for 60 to 90 seconds creates a golden dairy crust, but watch the surface constantly to prevent the proteins from over-tightening into a rubbery texture.Cooling and Slicing Mechanics
Allowing the mixture to rest undisturbed in the pan until completely cooled permits the starches to retro-degrade slightly, solidifying the wedges for clean cuts. Serve the chunky wedges at room temperature or chilled, accompanied by simple side elements that cut through the density of the eggs and potatoes.
