Tortilla Española with Sofrito
6 peeled large yukon gold potatoes
2 tsp kosher salt
1 each large yellow onion
small dice
6 each large eggs
2 tsp kosher salt
1/2 cup olive oil
2 tbsp olive oil
1 each small yellow onion
very small dice
1 each small red bell pepper
very small dice
1 each small yellow bell pepper
3 each garlic cloves
1/2 cup chopped or crushed canned tomatoes
1 tsp Spanish paprika
2 tbsp extra virgin olive oil
salt and pepper to taste
For the Tortilla Española
Cut the peeled potatoes in half then into 1/8th inch thick slices using a mandoline. Transfer to a bowl and toss with 2 teaspoons kosher salt. Let sit for a few minutes so that the salt has time to flavor the potatoes.
Dice the yellow onion and transfer to a bowl.
In another bowl, crack and whisk the eggs and salt together.
Preheat a large non-stick pan over medium high heat and add the pure olive oil until hot. Sauté the potatoes until half cooked, about 5 minutes, then add the onions and continue cooking for 5-10 minutes, stirring gently. Transfer with a slotted spoon to a tray lined with a towel to absorb excess oil. Add cooked potato and onions to the eggs and stir to combine.
Wipe out excess oil from the non-stick sauté pan and preheat again over medium high heat. Add the potato and egg mixture to the hot pan and stir for a few seconds with a rubber spatula. Turn the heat down to medium low and let cook undisturbed for a few minutes until the bottom forms a nice deep golden brown color and the Tortilla is only slightly uncooked in the middle. Now we’re ready to flip it. Place a large plate or flat lid over the tortilla and steady it with your hand. Carefully invert the tortilla onto the plate and then transfer back to the sauté pan. Cook until the eggs have coagulated all the way through. Transfer to a clean platter. Can be served hot or at room temperature.
For the Sofrito
Preheat a large sauté pan over medium high heat and add 2 tablespoons pure olive oil. Sauté the onions for 5 minute, reducing the heat if necessary so as not to burn them, then add the peppers and cook for another 5 minutes. Add the garlic and cook for 2 more minutes. Add the canned tomatoes and paprika and cook for 5 more minutes. Season to taste with kosher salt and freshly ground black pepper. Stir in the extra virgin olive oil and remove from heat.
To Serve
Slice the Tortilla Española into small wedges or squares and dollop a spoonful of Sofrito over the top.