Spanish Tortilla with Garlic
"Tortilla con Ajo"
Discover how baking a Spanish spicy pie is really not that difficult at all! This Spanish tortilla with garlic is a beautiful variation of the basic tortilla recipe. In this particular one we have used the leftovers from yesterday's meal: 3 boiled potatos and a handful of green beans.
Don't let that whole head of garlic scare you away from this gourmet tortilla! That garlic rosette in the middle of this hearty pie tastes great, but is primarily meant as decoration, and to be able to distinguish this garlic tortilla from other tortillas.
Photo Spanish Tortilla con Ajo
Spanish Garlic Tortilla Ingredients
For this Tortilla recipe for a Spanish garlic potato pie we used the following ingredients.
|3 or 4 tablespoons|
|Garlic, medium size;|
|Potatos, medium size, cooked, in slices;|
|Onion, medium size, thinly sliced;|
|Red Chile Pepper, sliced or thin rings;|
|Olive Oil (for sauteeing garlic and onion);|
|Olive Oil (for baking the tortilla);|
|Salt (or to taste);|
|Black Pepper, freshly ground;|
Optional, if you please:
|Green Beans, cooked, cut to 1" pieces;|
If you don't like it too spicy, cut back on the chile pepper. And if you are allergic to chili pepper (a friend of ours is, poor child), leave it out alltogether.
The above quantities of potato, onion and eggs should be plenty for a nice tortilla of some 8" diameter, of which you should be able to cut 12 small slices for use as a tapa. (or cut her into 4 chunky slices for the bigger appetite!)
Spanish Tortilla Preparation
Preparation of this Spanish tortilla with garlic is as follows:
Slice the potatos and cut the green beans to small pieces, allow to get to room temperature, or heat in the microwave until luke warm;
Cut the head of garlic across, clean the upper half and cut into 1/8" particles; Leave the lower half of the head, it is going to serve as our garlic rosette; Just remove any loose pieces of dry skin;
Heat the olive oil in a non-stick frying pan and sautee the garlic rosette until golden brown, remove from the pan and allow to cool down a bit;
Sautee the onion, red chili pepper and garlic particles in the olive oil until the onion starts to color, stir regularly to prevent sticking, remove from the pan and allow to cool down a bit;
Whisk the eggs with the salt, beat vigorously;
Add potato, green beans (option), and the mingle of sauteed onion, chili pepper and garlic particles to the egg, mix thoroughly, allow to rest for a minute or so;
Heat 1 tablespoon of olive oil in the frying pan;
Slide the mix of egg, potato, garlic, etc. into the pan, spread evenly; Use the back of a spoon or fork to push any pieces of potato or green bean that protrude above the surface back into the mix;
Push the garlic rosette into the mix, making sure it is in the center of the tortilla and slightly protruding above the surface of the mix;
Keep the tortilla on high flame for like a minute or so, then turn the fire to low to allow the tortilla to cook without burning; Depending on the starting temperature of the egg and potato mix, cooking may take anywhere between ten and twenty minutes; Cover the frying pan with a lid or aluminum foil to keep the heat on top of the tortilla;
As soon as the egg at the top of the tortilla has been cooked to firm, place a large flat plate on top of the frying pan and turn everything around so the tortilla lands on the plate upside down; Let the tortilla slide back into the frying pan upside down;
Allow the top of the tortilla to cook for a couple of minutes until golden brown;
Turn the tortilla back on the flat plate again, spread some freshly ground black pepper on top, and allow to cool down.
You can serve this tortilla when still hot, but most people prefer it at room temperature!
Cut the tortilla in 10 to 12 slices and make a nice plate of Basque pintxos with tortilla: