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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Tortilla Español

Gregory Clapp

Everyone knows what a tortilla is, right?  Well, that's not what a Spanish tortilla is at all- Tortilla Español is a very traditional potato omelet.   I learned how to make tortilla when we were living in Spain, and this recipe is one of my family's favorites.  It's very easy to make and is an unbelievably versatile dish.  In Spain, tortilla is often made as a tapa dish, or is eaten as a light meal for supper, or can be eaten for breakfast at room temperature in a bocadillo (a Spanish sandwich).  To make a "bocadillo de tortilla", take a 4 to 6 inch long section of a traditional baguette, cut it in half lengthwise and toast it if you like, then rub the inside with a little raw garlic and a half of a tomato, drizzle with a little olive oil, and then insert a slice of tortilla. 

  • 1/2 cup olive oil
  • 2 1/2 lbs potatoes, peeled and thinly sliced
  • 1/2 onion chopped
  • 4 eggs, beaten
  • salt and pepper to taste

Place oil in a non-stick fry pan with a heat-proof handle.   Add potatoes, onions, and seasoning.  Cook until the potatoes are cooked through.  Add eggs, mix, and cook until the eggs are almost set, then finish in the oven.  Invert the pan on a serving plate to remove the tortilla (place a large plate, top side down, on top of the pan, then quickly rotate).  Slice to serve.  Tortilla can be served hot or at room temperature.
Serves 4 to 6.