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This Old Chef: Blog & Recipes

Tortilla española con pollo, patatas, cebollas, romero y pimentón ahumado (Spanish Tortilla with Chicken, Potatoes, and Lots of Other Good Stuff)

Posted on May 22, 2017 with 0 comments

There was a chicken breast, thawed, demanding to be used.

There were diced potatoes.

And the garden had just started the spring herb overflow.

Tortilla time!

I diced and then sautéed the chicken until almost done.  Then I sautéed the potatoes until crisp and brown.  I minced and sautéed a small onion and a few cloves of garlic.  I combined all of these ingredients in a bowl, mixed well, and added some finely minced rosemary (not too much), a pinch of smoked paprika, salt, pepper, and some thyme.  I had the oven preset to 350.

I melted 1 T butter in a nonstick skillet, added the cooked ingredients and let them warm back up.  In went 7 well-beaten eggs.  Carefully, as for scrambled eggs, I stirred and lifted and shook (the mixture... not me!).  When it began to look set, I stopped stirring and placed the skillet in the oven.  About every 1-2 minutes, I removed the pan and loosened the edges of the tortilla, then back in until it looked almost dry.

Then I scattered some grated cheese and sliced scallions over the top...  turned on the broiler... and watched obsessively (I hate browned eggs!) until the cheese just started to bubble.  Out it came.  I continued to loosen the edges.  (I know, but you'll thank me when you flip it out!)

Let the tortilla cool for about 5 minutes.  Yes, really!  Then put a plate on top and gently invert the pan.

Slice your creation into generous wedges, carefully place the wedges right-side-up on a warm plate, shower the top with chives, scallions, and chive blossoms...

And dig in. 

This tortilla can hold its own with red wine, white wine, or very dry sherry.  And if you think it's good now, try some at room temp tomorrow!!!

PS.  You may feel, as did we, that a little extra salt, sprinkled judiciously over the top is a good idea.  My guess is that both chicken and potatoes are salt sponges, and the customary salty-spicy chorizo was not part of this particular tortilla.  I would always prefer to under-season a bit so people can choose their own salt levels.