Seriously – I am quite annoyed about saffron.
I thought I’d embark on a Spanish cooking extravaganza commencing with traditional paella. I needed a few ingredients so I stopped on my home from work at a sweet little gourmet food shop. The only saffron they had was in a little tiny vial. $11.95 for 0.4 grams. POINT FOUR of a GRAM. That’s less than half the weight of a regular paper clip. Hand picked in La Mancha Spain it may be, but honestly, that price seems out of this world.
I understand that harvesting saffron is labour-intensive and that growing it is land-intensive. I think I read that an acre yields about one pound of saffron. And that the saffron crocus only grow in certain regions of the world. So I do get why saffron is so expensive.
But when I stood in the little shop going through my paella shopping list – saffron, smoked paprika, really good olive oil, Spanish olives, Bomba rice, Chorizo sausage, chicken, prawns, lemons, and organic chicken stock – I decided that perhaps paella would have to wait for a dinner party and I’d start with some more humble Spanish dishes. A tortilla Espanola sprang to mind.
I picked out an irresistible little black tin of Spanish smoked paprika, some olives and some good olive oil. Thirty dollars later I left the store. Mad about saffron.
I know there are a million recipes for tortilla Espanola otherwise known as a Spanish omelette. I make omelettes all the time and frequently start with potato and onion before pouring the egg over – I call it a simple frittata. But I’d never made a true tortilla Espanola and I wasn’t sure what the difference was. I started looking at recipes. Some of them called for one and a half cups of olive oil, or more. That seems like a lot of olive oil for an omelette or a frittata. I think that’s the difference.
I decided to wing it and make my own. I wanted to use some of my new smoked paprika – perhaps not strictly authentic in a tortilla Espanola – but I don’t think there are rigid laws governing these things. Anyway the result was pretty fantastic. This is a
really easy, slightly tricky, inexpensive, beautiful vegetarian dish. I served it along with a salad.
Paella soon. In the meantime, I’m serving this up and listening to a little Donovan… he’s mad about Saffron too.
¼ cup olive oil
3 large potatoes, peeled and sliced thinly
1 large onion, coarsely chopped
¼ tsp smoked paprika
½ tsp salt, few grinds of pepper
8-10 jalapeno stuffed olives, sliced
Pour the full ¼ cup olive oil into a large non-stick pan. You can be a purist and use a cast iron or stainless pan but I expect you’ll regret it. Add the potatoes and cook on a medium-low heat. Don’t try to speed the process up by cooking quickly – the potatoes need to be cooked through before you add the egg. This will take about 20 minutes or longer depending on the type and thickness of your potatoes. (I might microwave mine first next time.) Add the onion once the potatoes are just starting to brown. Keep cooking. Add the salt, pepper and paprika. Once the potatoes are tender and completely cooked, whisk the eggs and pour over the top. Add the sliced olives. Cook slowly over low-ish heat until the egg is almost but not quite set – as in this photograph here….
Now comes the hard part. If you have two similar sized fry pans – you can place one over the over and flip so that the slightly uncooked side is now on the bottom. If you don’t have two same sized fry pans (like me) you will need to find a large plate or a board and cover the pan – flip and then slide the omelette back into the pan and finish cooking. There may be some cursing involved at this stage – that’s normal.
NB – If you’re using a cast iron or stainless pan – you could finish it in the oven at this stage BUT that’s not traditional for a Tortilla Espanola. That’s traditional for a frittata. Flipping the tortilla gives the finished dish a slightly different texture and appearance – with a nice rounded edge.
Tortilla Espanola can be served hot, warm, or cold. Serve it with a green vegetable, or a salad, and perhaps some sweet chilli sauce.