Randy If you don’t eat eggs, whether for dietary reasons or personal choice, this traditional recipe from Castilla-La Mancha is a must-try. Known as ajo mulero, it’s a humble cousin of the classic Spanish tortilla de patatas. While it lacks the creamy texture of a traditional tortilla—thanks to the absence of egg yolks—it still delivers rich, comforting flavors with just a few simple ingredients.
The secret binder in ajo mulero is bread. Use a dense, day-old loaf like candeal or pan de picos. The rest of the ingredients are equally straightforward: potatoes, garlic, tomato for moisture, paprika (sweet or spicy), and a touch of saffron, which you can skip if you prefer a more budget-friendly version—though true Manchegos will surely miss its aromatic depth.
Ingredients (Serves 2)
- 1 large potato (about 300 g)
- 1 garlic clove
- 1 ripe pear-type tomato
- 100 g day-old dense bread (candeal, for example)
- 8–10 saffron threads
- ½ teaspoon paprika (sweet or spicy)
- 300 ml water
- Olive oil
- Salt
Instructions
- Slice the potato into thin 2-mm layers. Fry in a skillet over medium heat with a generous drizzle of olive oil until they begin to brown.
- Thinly slice the garlic and add it to the skillet. Season with a pinch of salt.
- Peel the tomato, remove the seeds, dice, and add to the skillet. Let it cook alongside the potatoes and garlic.
- Grind the saffron in a mortar. Once the tomato starts to break down, stir in the saffron, paprika, half the water, and a little extra salt.
- When the potatoes are tender, tear the bread into pieces and add it to the skillet with the remaining water. Mix gently.
- Reduce the heat to low and press the mixture down lightly with a spoon or spatula, shaping it into a tortilla.
- When the mixture is dry enough to release from the pan and has a golden crust, flip it using a plate.
- Cook the other side in the same way until golden. Serve immediately.
Tips:
- Don’t worry if it breaks when flipping—just reconstruct it on the plate; no one will notice.
- Experiment with sweet or spicy paprika according to your taste.
Ajo mulero is a simple, flavorful, and hearty dish that celebrates the resourcefulness of traditional Manchegan cuisine. Perfect for a vegan breakfast, brunch, or light dinner, it’s a taste of Spain that proves deliciousness doesn’t always require eggs.
