Tortilla Espanola Serves 8

Spanish-style potato, egg, shrimp, and bacon omelette, with homemade chive aioli

This is the fourth recipe from Cooking Space.

This recipe brings me back to my time as a young cook working in Spain. In those days, we would cook to receive the basics—like room and board—but beyond that, there wasn’t a lot spending money or other expendable resources. The tortilla quickly became a staple, usually for lunch, and also as a late night after-work snack.

Traditionally, tortilla Espanola’s main ingredients include potato, egg, and onion, and while we’ll certainly be including all of those in this version, I also want to a share a recipe that pushes it bit further than that. Enter the shrimp and bacon. Like the omelettes you’re likely more used to eating, the options are really limitless in terms of what you can add to it. I encourage you to make this version, then once you get a feel for the techniques involved, try experimenting with other ingredients the next time you make it.

Speaking of technique, we’re going to be employing some skills that you may not have tried in the kitchen before. Specifically, emulsifying your aioli through integrating oil slowly into your blender to thicken and set it. You’ll also be getting some experience in flipping your tortilla from one pan into another, but I promise it’s not nearly as scary as it sounds. Cooks of all levels should be capable of the techniques required here, but it might be helpful to watch me perform them before you give them a try!