Dear Cooks,

Americans have fallen in love with Spanish food in recent years, and almost every metropolitan city can claim at least one restaurant that serves tapas. But while paella and small plates of chorizo, olives, and Manchego cheese are often what come to mind when we think of Spanish cuisine, the country’s flavors and ingredients are far more expansive than just that. There is no one better to prove this than public TV “Made In Spain” host, José Andrés. From northern Spain, where he was born, to Andalucía to Aragon, he shares the recipes that reflect not just local traditions but the heart and soul of Spanish cooking. Sure, you’ll learn about artisanal cheeses and the best rice for paella, but you’ll also discover distinctive casual soups, artfully composed salads, great fish dishes, and slow-simmered stews. A native Spaniard who has been named Best Chef in the Mid-Atlantic by the James Beard Foundation and by Bon Appétit, Andrés has both the culinary credentials and the nostalgia for the food he grew up on. In Made In Spain, he captures the essence of Spanish cooking in more than 100 simple, delicious recipes that you can re-create in your own home.

Tortilla de Patatas (Potato Omelet)

Serves 4

I have read a great deal about the Galician restaurant El Manjar over the years, but I never got the chance to eat there until recently. I was amazed at how they make their tortilla with a few simple ingredients: eggs, potatoes, olive oil, and salt. It might look easy to cook an omelet, but it takes a lot of practice to cook omelets as well as they do at El Manjar. This recipe is inspired by theirs—and it’s well worth the effort to master.

• 3 cups plus 2 tablespoons Spanish extra-virgin olive oil
• 1/2 pound russet potatoes, peeled, quartered, and thinly sliced
• 6 large eggs
• 1 teaspoon sea salt

Heat 3 cups of the olive oil in a medium pot over medium-low heat until it measures 250°F on a candy thermometer. Fry the potatoes until golden brown, about 20 minutes. With a slotted spoon, transfer the potatoes to paper towels to drain.
Using an electric mixer, beat the eggs in a large bowl with the salt. You want them to incorporate a lot of air so they fluff up. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.
Heat the remaining 2 tablespoons olive oil in a 12-inch sauté pan over high heat. Once the oil begins to smoke slightly, remove the pan from the heat and pour in the egg-potato mixture. Return the sauté pan to the stovetop and reduce the heat to low. The tortilla will puff up like a soufflé. Once it begins to set and the edges turn golden brown, flip the tortilla: Place a plate over the pan and invert the pan and plate together so the tortilla ends up on the plate, uncooked side down; slide the tortilla back into the pan, uncooked side down.

Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, flip the tortilla back over and allow the center hole to close. Transfer the tortilla to a platter, cut into wedges, and serve.

Happy Cooking!

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