Spanish Tortilla

by Anne Bennett on August 22, 2011

Mexican food lovers will be disappointed when they read this: a Spanish tortilla has nothing to do with maize, or corn tortillas. It’s a classic tapas (snack) in Spain, and consists of thinly sliced potatoes fried in olive oil and made into an omelette with beaten eggs. After the bottom has become browned, the tortilla is either flipped by hand, or inverted onto a plate and slid back into the pan to cook on the other side. (I chose the latter method, fearing a ceiling mural of egg and potato.)

This version, from eatingwell.com, has fresh chopped spinach as well, which adds color and texture to the tortilla. I served it cut into wedges for dinner, and the next day ate it cold, cut into little squares a la Spanish bar food.

Did you know that you can buy precooked, cubed potatoes? This was new to me. One brand is Simply Potatoes, and I found them in the refrigerated section near the eggs. What will they think of next? No, really, what will they think of next? I can’t wait.

Easy, economical, and leftovers are ideal for those who need fresh ideas for lunch-at-work.

3 t. olive oil
1 small onion, thinly sliced
1 cup precooked cubed red potatoes*
1 T. chopped fresh thyme
1/2 t. smoked paprika
6 eggs
4 egg whites
1/2 cup shredded Jack or Manchego cheese
3 cups baby spinach, chopped
salt and pepper

Leftovers the next day served cold with more summer tomatoes and beer!

Heat 2 t. oil in a medium nonstick skillet and add onions. Cook until translucent, 3 to 4 minutes, then add potatoes, thyme and paprika and cook 2 minutes more.

Whisk eggs and egg whites in a large bowl. Gently stir in the onion/potato mixture, cheese, spinach and salt and pepper. Wipe out the skillet and add the remaining 1 t. olive oil. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, about 4 to 5 minutes.

To flip the tortilla, run a spatula around the edges to loosen them, then invert onto a large plate set over the pan. Slide the tortilla back into the skillet with the uncooked side down. Continue cooking until the tortilla is completely set in the middle, about 3 to 6 minutes. Serve warm or cold.

Serves 6

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{ 1 comment… read it below or add one }

Jody September 6, 2011 at 11:34 am

I made the Spanish Tortilla for my mom and myself (cut the recipe in half). It was wonderful.

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