Tortilla del Rey

Tortilla del Rey (Spanish Omelette of the King)

Background: The origin of the Tortilla del Rey is hotly debated among historians. Most claim it was inspired by the Andalusi “Ujja al-Khalifa” (Omelette of the Caliph) who brought the dish to Hispania in the 11th Century. What made the dish unique was its utilization of a single Roc Egg. The Roc with its 8-meter (26 ft) wingspan is the largest bird known to man. Originally present throughout the Middle East and North Africa, overhunting has led to a great reduction in its natural territory. The Roc was strong enough to carry off cattle, children, and even baby elephants. A single Roc Egg was almost 200 times the average egg volume of a single Chicken Egg. As such the Tortilla del Rey became a dish fit for a king and often served at coronation banquets and weddings. Over time, ingredients from the New World were added to the recipe to differentiate it from the Andalusi Variation.

Ingredients – Serves 120:

• 1 Roc Egg

• 40 Grams of Hispanian Pimentón

• 4.5 Liters of Olive Oil

• 14 Kilograms of Potatoes

• 20 Large Onions

• 40 Scallions

• Salt and Pepper to taste

Instructions:

1. To open the Roc Egg, first stabilize the egg with towels then using the back of a cleaver make short, sharp whacks along the crown of the egg in a circle. Continue chipping away at the top of the egg until the crown can be removed. Alternatively, if one has a Pico de Pájaro, that can be used to easily puncture the shell.

2. Empty the contents of the Egg into a large tub making sure to strain out any fragments of shell that accidently got mixed in. If there is any blood present in the yolk, immediately discard the Egg as that is considered an omen for the death of a child/childless marriage.

3. Whisk the Egg, salt, pepper, and Hispanian Pimentón. Then let sit.

4. Peel the potatoes, then slice into thin coins.

5. Peel the onions then dice.

6. Chop the scallions up.

7. Prepare a Paella Pan. Heat the oil in the Pan over medium heat until simmering.

8. Add the potatoes, onions, and scallions to the oil. Let cook for 40 minutes while stirring until all vegetables are tender and soft.

9. Strain out the oil.

10. Add the vegetables and the Egg mixture back into the Pan and cook over medium heat until it begins to firm up a bit.

11. Once firm, place the pan over hot coals (or high heat) for 20 minutes until the Egg starts to brown.

12. Allow to cool for several minutes then cut into slices and serve.