We are big fans of Spanish food these days and tapas dinners are becoming more and more frequent at our homes. We made this Spanish tortilla at one of summer camps and the kiddos loved making and eating it. 🙂
This Spanish tortilla is a fantastic dish to make ahead (on the weekend, perhaps?) and have ready for breakfasts during the week. It’s a simple dish in which the sum of it’s parts is far tastier than the individual components. It is non-traditional to pre-boil the potatoes, but it makes the cooking process even easier. Reheat in the morning and serve with some crusty bread rubbed with a tomato and garlic for a true taste of Spain. I have also been known to stuff a wedge of this tortilla between two slices of bread and call it “school lunch”.
as featured in San Jose Mercury News
- 8 eggs
- 2-3 medium potatoes
- 1 medium onion, finely diced
- 4 tablespoons olive oil, plus more for drizzling potatoes
- 1 ½ teaspoons sea salt, plus more for seasoning potatoes
- freshly ground pepper to taste
- Ahead of time: Boil or steam potatoes leaving the skins on. When cool enough to handle, remove skins and chop potatoes into ½” pieces. Sprinkle with a big pinch of sea salt and lightly drizzle with olive oil. Set aside until ready to use, or refrigerate, covered up to 1-2 days ahead of time.
- Preheat oven to 400 degrees F. Add 2 tablespoons of olive oil to an 8-10” oven-proof, nonstick skillet. Saute onion over medium-high heat until softened (about 5 minutes). Add cooked, diced potatoes and saute an additional 3-5 minutes, being careful not to break up the potatoes. Remove from pan and set aside.
- Beat eggs and season with salt and pepper (stir in herbs or add-ins if using, making sure all items are drained of any excess liquid before adding). Gently fold in the warm potato and onion mixture into the eggs.
- Wipe out pan, then heat remaining 2 tablespoons of oil in the pan over medium high heat. When pan is hot, pour in egg-potato mixture and cook over medium-high heat until tortilla is golden brown on the bottom (about 6-8 minutes).
- Move pan to preheated oven and bake until tortilla is nearly set in the middle, about 10-12 minutes. Switch oven to broiler and continue cooking 2-3 minutes until completely cooked through.
- Using an oven mitt (the saute pan will be hot) to grip the pan handle, ease the sides of the tortilla away from the pan using a knife or rubber spatula and carefully invert the tortilla onto a plate. Cut into wedges and serve.