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250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068
USA

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.

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Tortilla Española

Amy Wright

Also called “tortilla de patata" or potato omelet, this recipe is easy to prepare, healthy & delicious. Like the Italian “frittata” ingredients are simple; potatoes, onions or garlic fried in quality extra virgin olive oil, then mixed with fresh eggs & cooked like an omelet. As a meal or a tapa, it can be made ahead using ingredients such as chopped ham, mushrooms, peppers, sausage & shrimp.  A great travel food, Tortillas make the perfect tail gate pleaser when cut into large wedges & placed on top of a piece of bread to make a bocadillo or sandwich. Our tortilla recipe was adapted from Author & Chef Seamus Mullen.

Serves 3-4 as tapas

INGREDIENTS:

  • 6-7 eggs
  • 2 cups Villa Gabriella Extra virgin organic olive oil
  • 3 large Yukon Gold potatoes, peeled and sliced into ¼-inch rounds or shredded
  • 1 sweet onion, thinly sliced optional
  • 1 clove garlic, crushed slightly optional
  • Coarse sea salt & fresh cracked pepper to taste
  • Fresh parsley

DIRECTIONS

  1. Lightly beat the eggs, season with a sea salt, pepper & parsley & set aside.
  2. In a 10-inch nonstick skillet, heat the olive oil over medium-low heat until it is warm. Add the onions & garlic. Sauté’ until both are translucent about 10-15 minutes.
  3. Add the potatoes; cook for over medium heat until the potatoes are browned. The oil should almost cover the potatoes & onion mixture. Turn down the heat so ingredients do not burn
  4. Remove the mixture from the pan with a slotted spoon, allowing the oil to drain on the pan. Combine the potato & onion mixture with the eggs, mix together with a large spoon.
  5. Pour 1-2 Tbsp of olive oil into smaller, non-stick frying pan (approx. 9”) & heat over medium heat until warm.
  6. Pour the potato & egg mixture into the pan & let it cook for 2 minutes without touching the pan, as the bottom begins to set, gently shake the pan to “release” the eggs from the bottom.
  7. Using a wooden spoon or rubber spatula, gently pull the mixture away from the edges so it does not stick. Cook until the bottom is set while the inside of the mixture is not completely cooked & the top is wet, approx. 5 minutes.
  8. Once the tortilla is brown on the bottom, take the frying pan to a sink. Place a large dinner plate (12”) (or spare frying pan) upside down over the frying pan. With one hand holding the frying pan handle & the other hand on top of the plate, hold steady to turn the frying pan over with the tortilla sliding onto the plate.
  9. Place the frying pan back on the range, add just enough oil to cover the bottom & sides of the pan. Let the pan warm for approx. 25-30 seconds. Slide the tortilla back into the frying pan. Use the spoon to shape the sides of the tortilla. Allow the tortilla to cook for 3-4 minutes.
  10. Turn the heat off & let the tortilla “rest” in the pan for 2 minutes. Serve & enjoy! ¡Buen provecho!