Who: Alejandra Alonso Rojas, Womenswear Designer
Rojas’s Guest-Worthy Recipe: Tortilla Española (Spanish Omelet)
Why? “This recipe brings me home! The Spanish omelet is a classic. We would always have it on Fridays at home growing up. You can have it at room temperature or from the fridge, so I would grab a piece after school, a bite for dinner, or after I came home at 3 AM from a party with my friends, that’s when it tasted the best!”
1/2 c olive oil
4 medium-sized potatoes
Salt to taste
Peel the potatoes, wash them, and slice them in half. Tip: using a mandolin to slice the potatoes will allow the potatoes to fry evenly and save you time.
Heat the oil in a large nonstick pan. Once the pan is heated, begin to fry the potatoes. Tip: use the pan cover to cook them faster and break them in little pieces as they cook. This will allow the potatoes to mix nicer with the egg later.
Fry until the potatoes are a bit golden.
Drain the oil from the pan. Leave the potatoes in the pan for at least five to seven minutes, to rest.
Beat eggs with salt to taste. Pour the potatoes into the egg mixture, and mix well. Let the mixture sit for five minutes, so the potatoes soak up all of the egg.
Preheat a pan with a teaspoon of olive oil. Pour the potatoes and egg mixture into the pan, using a spatula to make sure the borders do not stick to the pan.
When you see the borders a bit cooked, nice yellow/golden color, it’s time to flip.
To flip the omelet, grab a plate a bit larger than the pan, turn off the stove, put the plate over the pan, and grab the pan by the handle with cooking gloves. Put the other hand on the plate and turn it.
Cook the other side for a couple of minutes, as it should not be over cooked.
To remove from the pan, place a clean plate on top of the tortilla and flip again onto the plate.
Serve and enjoy!