Quick & Easy Recipe: Spanish Tortilla
Need a quick, filling dinner that uses just a few pantry staples? Of course you do!
We always have eggs and potatoes hanging around, so enter the Spanish Tortilla. Also know as a Tortilla Espanola, this gussied up potato and egg dish is way more than a potato omelet, as potatoes are the star of the show here, not just a filling. With just a few ingredients, this easy Spanish tapa will make a great dinner, breakfast, or even snack.
It make take a time or two for you to get the flip just right so that both sides are evenly cooked, but relax, don’t panic, and just tuck any errant slices of potato back into the pan. It’s going to be easy, delicious and your new favorite!
Spanish Tortilla
Serves 4-6
1 tablespoon olive oil
1 small onion, thinly sliced
3-4 red or Yukon Gold potatoes (though russets will work just fine), peeled and thinly sliced
6 large eggs
salt
pepper
1 tablespoon minced parsley
Place olive oil into a medium non-stick skillet. Add sliced onions and potatoes plus a good pinch of salt and pepper, then cook over medium heat for 3-4 minutes, until just beginning to brown. Stir potato/onion mixture and place a lid on the pan, cooking, covered, for 2-3 minutes, then giving a stir, repeating this process for 10-12 minutes, or until the potatoes are tender and have started to brown.
Crack the eggs into a bowl and whisk until well beaten. Add another good pinch of salt and pepper, then pour eggs over potato mixture. Run a silicone spatula around the sides to loosen the cooking egg and gently pull potatoes up on the edges while tilting the pan, allowing uncooked eggs to fill in the spaces, repeating for 2-3 minutes, while eggs cook and mixture begins to firm.
Remove pan from heat and invert a plate over the egg and potato mixture. Using a towel to help you (and prevent getting burned with a hot pan!), flip the pan over so that the tortilla has flipped onto the plate, cooked side up. Return the tortilla to the pan by sliding it off the plate and into the pan, tucking in any stray potatoes. Allow to cook for another minute or two, until just cooked throughout. Slide tortilla out of the pan and onto a cutting board. Cut into 4-6 wedges, garnish with freshly minced parsley and serve hot or cold. Works great as an easy breakfast the next day!
A little saffron aioli on the side is all you need to add a little somethin’ extra, but feel free to skip it if it’s more than you can deal with. 🙂 Otherwise, crush and paste one garlic clove with a pinch of salt, add a good scoop of mayo, thank add a nice pinch of saffron that you crush in your palm. Stir to combine and serve on the side.
