Tortilla Española recipe paired with Tempranillo
Transport yourself to Spain with this classic Tortilla Española. This traditional Spanish potato and egg tortilla is elevated with caramelized shallots, adding depth to its earthy flavors. Authentic Spanish extra virgin olive oil and flaky sea salt enhances its Mediterranean character, creating a delightful taste of Spain in every bite. When paired with the Tortilla Española, the Morgan Tempranillo truly shines. The wine’s vibrant fruit flavors and subtle spice notes complement the rich, savory flavors of the tortilla. The medium body and soft tannins of the Tempranillo provide a pleasant contrast to the creamy texture of the eggs and potatoes, while its bright acidity cuts through the richness of the dish.
Tasting Notes: Morgan Tempranillo
The Morgan Tempranillo is a testament to the winery’s commitment to crafting exceptional wines that showcase the unique cool-climate terroir of Monterey County. This energetic and refreshing take on Spain’s most popular varietal is rarely found in the hands of a California winemaker, resulting in a wine that perfectly balances Old and New World syle. Sourced from a single vineyard in Monterey County’s Arroyo Seco Appellation, our Tempranillo boasts a deep garnet color and enticing aromas of baking spices, plum, and raspberry jam. On the palate, this wine delivers flavors of ripe plum and black cherry, complemented by notes of cocoa powder and elegant, chalky tannins from its time in French oak barrels.
Yield: 4 servings as a main; 8 servings as a side
Ingredients:
2 shallots
2 lbs Yukon Gold potatoes
8 eggs, room temperature
Spanish extra virgin olive oil
Flakey sea salt
Chopped parsley
Pepper
Instructions:
Prepare the Potatoes:
Peel the potatoes and rinse them under cold water. Slice them thinly (1/8-1/4 inch), ensuring they are evenly sliced. A mandolin works well for this.
Season and Fry the Potatoes:
Pat the potato slices dry and put them into a large bowl. Sprinkle with salt and mix well. Heat a ó inch of high-quality extra virgin olive oil in a large frying pan over medium-low heat. When the oil is hot, add the potatoes, ensuring they are covered. Add additional oil if needed. Cook the potatoes on low heat for 20 minutes; they should not brown.
Prepare the Egg Mixture:
While the potatoes are cooking, beat the eggs in a large bowl and season with salt and white pepper.
Caramelize the Shallots:
Thinly slice the shallots and lightly caramelize them in a frying pan with olive oil for about 10-20 minutes. Add water as needed to deglaze and prevent burning.
Combine the Ingredients:
Once the potatoes have fried, remove them into a colander to cool and drain for at least 5 minutes. After the potatoes have cooled, add them and the cooled shallots to the egg mixture. Gently mix well and let sit for about 15 minutes.
Cook the Tortilla:
Pour out the oil from the potatoes and save for another use. Return the pan to medium-low heat and pour in the egg mixture. Cook over medium-low heat for about 6-8 minutes per side. Keep the heat low enough to prevent the tortilla from burning or cooking too quickly and becoming rubbery.
Serve:
Remove from the pan and allow to cool before serving. Top with chopped parsley.
Open a bottle of Morgan Tempranillo and enjoy!
