Recipe for the Tastiest Spanish Tortilla (with Truffle!)
You know the one: that golden-yellow, delicious tortilla Española you can order on every street corner in Spain. Usually simple: egg, potato, onion. But the version by chef Johan Björkman from his new cookbook Tapas de Verduras gets an upgrade that really takes it to the next level. The addition of truffle makes this dish just that little bit more decadent – perfect for a lovely summer evening or as a showstopper on your bistro snack board.
La tortilla perfecta: a matter of taste
Just like with steak, everyone has an opinion about the perfect doneness of a tortilla. Creamy and soft in the middle or firm and fully cooked? This version is ideal in our opinion as ‘medium rare’: just set on the outside, soft and juicy on the inside. And let’s be honest: with good olive oil and the right potato, you’re already halfway to tortilla heaven.
Truffle or a variation of your choice
For this recipe, preferably use amandine potatoes: a firm-fleshed variety for connoisseurs! Firm, with a fresh-butter flavor and perfect for tortilla. Truffle is optional, but if you add it, you’ll take this entire dish to a higher level. No truffle at home? No panic. This tortilla is also delicious with other flavorings such as chanterelles, green asparagus, spinach and, if you don’t necessarily need to keep it vegetarian: a Spanish tortilla with serrano ham and mushrooms is also very tasty. Truffle oil works too, but only if you can find a really good one.
So leave the deep fryer alone, bring out your best frying pan and go for this Spanish classic with a luxurious twist.
Recipe: Spanish tortilla with potato and truffle
How to make it (for 6-8 servings)
- Peel the potatoes and cut them into half-moons approximately 5 mm thick. Also cut the onion into thin half-rings.
- Heat the olive oil in a large frying pan and fry the potato and onion over medium heat for 15-20 minutes until soft. They may develop a little color.
- Beat the eggs in a large bowl.
- Drain the potato and onion mixture (save the oil for next time if desired) and mix with the egg. Let the mixture stand for at least 15 minutes. This allows the flavors to infuse and the mixture to bind nicely.
- Grate truffle into the mixture to taste and add salt.
- Heat a little olive oil in a frying pan and pour in the mixture. Fry over medium heat for 3 to 5 minutes.
- Shape the edges with a spatula and turn the tortilla over using a plate. Fry for another 3 to 5 minutes on the other side.
- Let the tortilla cool slightly and serve lukewarm or at room temperature. So delicious!
Perfect as tapas or lunch
Tortilla Española is the kind of dish that goes with everything. Serve it as part of an extensive tapas evening, take it along for a picnic or simply eat it for lunch on a crusty white baguette. And the next day? Still delicious. Buen provecho!
Cookbook Tapas de Verduras
This recipe comes from the new cookbook Tapas de Verduras by chef Johan Björkman. In this book, the Barcelona-based chef shows that Spanish tapas consist not only of chorizo and sardines, but also of exciting vegetarian dishes packed with flavor.
During his first visit to Barcelona, Johan discovered that surprisingly little was done with vegetables in restaurants, despite the enormous supply of fresh produce. Tapas de Verduras is his ode to vegetables in all their forms – fresh, summery and, above all: easy to make at home.
Title: Tapas de Verduras
Author: Johan Björkman
Price: €24,95
Publisher: Good Cook
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