Anyone who has ever been to Spain knows how loved the classic dish called Spanish Tortilla is. Don’t be confused – this isn’t a tortilla at all, but rather a type of omelet with sliced potatoes in the center that are held together by the eggs. It’s served in every tapas bar in Spain, usually at room temperature, and you’ll find many recipes and variations for making it in a skillet if you search the internet. But what if you need 80 appetizer portions for a party? Well, my technique is perfect.You will need hotel pans to make this – they are large and deep – and you’ll want to line it with parchment paper that extends out the ends (you will use that extra paper to lift the entire tortilla out of the pan after it’s cooked. Lay the potatoes in the pan, sprinkle in some scallions…… and then pour the egg and cheese mixture over the top. It bakes in just 40 minutes or so and can be made the day before for a party. Serve 2-inch squares for tapas-sized portions, or slice into large portions if this is meant to be lunch or dinner. Although this is often served just as is with no sauce, you can opt to pair it with a Romesco Sauce or a simpler Sofrito Sauce (recipe below) if anyone has nut allergies.
- 4 pounds Yukon gold potatoes
- 2 cups chopped scallions
- 1 tsp. crushed red pepper flakes
- 36 large eggs
- 3 cups sour cream
- ½ cup milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 pound grated Cheddar (extra sharp will give more flavor), divided
- Prepare 2 hotel pans by laying a piece of parchment paper lengthwise in the pan so that the ends come up the sides. Spray the paper with cooking spray. Preheat the oven to 350 degrees.
- Clean and slice the potatoes about ¼ inch thick; place in a large pot of water and bring to a boil. Reduce heat to simmer and cook for 5 minutes; drain and rinse under cold water. Divide between the two prepared hotel pans, spreading them into an even layer across the bottom. Sprinkle half of the scallions into each pan and sprinkle the potatoes with some salt and pepper.
- Whisk the eggs together in a large bowl and whisk in the sour cream, milk, salt, pepper and red pepper flakes until smooth. Stir in ¾ pound of the cheese, reserving the remaining cheese to sprinkle on top.
- Divide the mixture between the 2 hotel pans, and use your hands or a spatula to press the mixture evenly into place, ensuring that the eggs get under the potato slices. Sprinkle the remaining cheddar across the top of the two pans.
- Bake until puffy and set, about 45 minutes. Let cool in the pan before attempting to remove the tortilla. Gently lift the tortilla by grasping the ends of the parchment paper and lifting the entire tortilla out in one piece to a cutting board. Discard the parchment paper and cut the tortilla into desired sized pieces (2-inch shares for appetizers, larger portions for an entree). Serve at room temperature with Spanish Sofrito Sauce on the side.
- Extra virgin olive oil
- 1 Anaheim pepper, diced
- 1 medium yellow onion, diced
- 2 large cloves garlic, roughly chopped
- 1 28-ounce can of crushed tomatoes
- 1 teaspoon sweet or smoked paprika
- Salt and pepper to taste
- Heat 2 tablespoons of oil in a saucepan over medium high heat and add the peppers and onions; cook until slightly soft, about 5 minutes. Add the garlic and tomatoes and bring to a boil. Stir gently, cover, and cook for 15 minutes.
- Transfer the vegetables to a blender and add the paprika. Puree the mixture, adding about 2 tablespoons more oil as it becomes smooth. Pour into a container and season with salt and pepper to taste. Cover and refrigerate for up to 5 days, or store in the freezer.