spanish tortilla
bet you’ve never heard of this dish. essentially 4 ingredients and you’ve got a perfect breakfast, lunch, or snack.
6 servings, 30 minutes (plus 15 minutes chilling)
Ingredients:
3 Russet Potatoes, peeled and thinly sliced (¼ inch thick)
6 eggs
1 onion, peeled and thinly sliced (¼ inch thick)
1/2 cup Extra Virgin Olive Oil
Salt
Pepper
The Blistered Peppers Take:
It’s sort of a strange name for something that doesn’t really resemble what we’re all used to seeing as a “tortilla.” During the first lockdown, I was researching different cuisines and dishes as I got bored of cooking the same things on repeat. I came across a recipe for Spanish tortilla and showed Andrew. He immediately got excited. Andrew lived in Spain for a year and claims he survived off this dish since it was cheap and filling! Keep in mind Andrew doesn’t know how to cook and never made his version of tortilla for me, but when he describes how he cooked it, there was no flipping, no caramelizing onions, and I’d go so far as to say it was likely overcooked - no hate though! Andrew definitely did NOT make Spanish Tortilla in the way that I do, but I did get his thumbs up so I consider that a job well done. Anyways forget the name and know that this dish is…IT! Eat it for breakfast, lunch, or even dinner. It won’t disappoint. And because it originated during times when armies needed to be fed en masse, you know that it will (quite literally) feed a crowd… or an Andrew.
You know that I love to share with you all my go-tos, so let’s get to the ingredients.
The Eggs - if I can’t get farm fresh from Farm To People then I typically go with Vital Farms. They’re consistent and according to my Amazon account I’ve ordered them 23 times… so you know I’m keeping it real with y’all. I’m telling you when you crack the egg open and look at the yolk you’ll wonder where these eggs have been all your life. A little 411 on eggs. If you get yourself some eggs straight from the chicken, those babies don’t need to be refrigerated…WHAT???? But, if you buy eggs that have been refrigerated they MUST continue to be refrigerated. The more you know, right? What’s the difference between a white egg and a brown egg? In general, nothing, aside from the hen that laid them!
The Olive Oil - As you know I’m a stickler for good olive oil. And, in a dish like Spanish tortilla that relies on good, high quality, great flavored oil. I will continue to stand by California Olive Ranch.
The Potatoes - Russet potatoes are a must here. Now let me clarify. You can use any potatoes, but I like russets because they are high in starch and low in moisture which means you won’t be left with a soggy tortilla or having to drain away excess liquids. I know your next question is going to be, why are there tons of different colors, shapes, and sizes of potatoes in the grocery store? And bottom line is, I’m no potato expert. What I will say is, I’ll continue to share with you which potato is appropriate for each recipe. When you’re not following my recipes to a T (KIDDING) I recommend experimenting with potatoes. Like so many Blistered Peppers ingredients, they’re super interchangeable, easy to work with, and well, in the end delicious. Roast them, grill them, fry them, shred them, mash them, and figure out which ones are your go to. (I’m very into baked potatoes right now. You can use all different varieties, many different flavors, and I even have a fun new recipe coming for you soon. It involves LOTS of salt!)
No matter how you prepare them, eggs and potatoes go together like peanut butter and jelly. Amirite? Well, the Spanish tortilla is no different. It’s essentially a frittata with the main difference being that the Spanish tortilla is not finished in the oven. I know, I know, you’re scared of the flip. And I’m not going to sugar coat it. At times it does not end well, but it’s traditionally made this way, so I recommend giving it a try. Once you get it, you’ll never go back! Also, no hate here, but I really don’t like frittatas. They’re always dry! Spanish tortillas are NOT. As I mentioned earlier, this dish has many purposes: appetizer, brunch, plate it on its own, with your favorite salad or a side of soup. Personally, I love a big ol’ slice for breakfast with a side of ketchup and sriracha. But the best thing is that the spanish tortilla makes great leftovers and gets better each day. That said, don’t keep this guy in the fridge for more than 5 days (or any leftovers for that matter), because the flavor and freshness starts to minimize. Simply heat it up in the microwave and you’ve got yourself a delicious meal any time of day.
Steps:
Peel and thinly slice the potatoes and onion - this is 100x easier with my favorite mandolin.
BP note: I take a few of the potato slices and also slice them in half. I’m not sure why but I just like the variety of shapes and find it a bit easier to maneuver the many pieces while cooking.
In a medium pan, over medium-low heat add about ½ cup of olive oil and layer the thinly sliced potatoes. Allow the potatoes to cook for about 15-20 minutes, gently mix/flip them throughout the cooking process until they are tender, not too soft, and not brown (if so, lower the heat)! Turn off the heat and allow the potatoes to cool for about 3-5 minutes in the pan; if you see a lot of liquid still around the edges, pour some of it off.
Meanwhile, in a separate small pan, heat a tablespoon of oil then add the onions. Keeping a close eye, and stirring frequently, saute the onions until they start to brown and caramelize (about 5-7 minutes).
In a large bowl, whisk the eggs and add 2 tsp salt and 1 tsp ground black pepper. Add the potatoes and onions to the large bowl, using a spoon or rubber spatula mix the potatoes with the eggs so they are well coated/combined. Then let the mixture rest for about 15 minutes.
The medium pan (that you cooked the potatoes in) should have a remaining layer of oil coating the pan, if not add a light drizzle of oil to prevent stickage. Using this pan, add the egg, potato, onion mixture back in. Cook on low-medium heat for about 3-5 minutes. The edges should firm up. You can insert a spatula along the sides to ensure they aren’t sticking to the pan. Place a large plate (must be bigger than the pan) on top of the pan - I like to use a kitchen towel to protect my hands from the heat and make sure any spillage is absorbed. With the plate tightly secured on top of the pan, flip the pan so the tortilla is now cooked side up on the plate. Now using the spatula and shimmying the tortilla, gently place it back into the pan - the cooked side is facing up and now the uncooked side is at the bottom of the pan directly on the heat. Cook for another 3 minutes.
Flip once more, let the tortilla rest, and serve warm!
