Tortilla con Pisto

May, 2018

Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes

Spaniards love eggs – they are like their own food group! This version of the classic Tortilla Española substitutes potatoes for José Andrés Foods Pisto, a traditional stewed blend of tomatoes, zucchini, red and green peppers, and onions from the Castilian region of Spain.

Ingredients
4 tablespoons José Andrés Extra Virgin Olive Oil, divided
8 large eggs
1 teaspoon salt
½ jar José Andrés Foods Pisto
Fresh basil leaves or thyme sprigs, for garnish

Heat 2 tablespoons of the oil in a small sauté pan over a medium flame. Crack the eggs into a large bowl and mix in salt and half the jar of pisto, making sure to leave behind the excess oil. Stir until combined. When the pan is hot, add the egg mixture and stir briskly a few times with a wooden spoon to prevent the eggs from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to cook. Lower the temperature and cook for one minute more. Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 2 tablespoons of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Cook for another 60 seconds, until the bottom has fully set. Cook the tortilla shorter if you want a very runny middle, and longer if you want it firm – José thinks that the perfect tortilla is very creamy and slightly runny in the middle. Slide the finished tortilla onto a serving plate, and garnish with basil leaves or thyme sprigs. Serve warm, room temperature, or cold – just be sure to garnish right before serving.