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Tortilla Española

Tortilla Española is one of my favorite foods. Period. Not to be confused with a tortilla – it’s an egg dish full of olive oil, potatoes and onions. It’s easy, filling and is a complete crowd pleaser at every meal – breakfast, lunch and dinner. It’s perfect in the morning to grab and go, for a luncheon next to a citrusy salad or as a dinner served with a spicy tomato sauce and some roasted vegetables. For this occasion, I chose to serve it for Saturday lunch next to a crunchy kale salad, full of briny anchovies with a velvety glass of Claret to wash it down. In this version, instead of inverting the half cooked tortilla onto a plate and sliding it back onto the skillet to cook more, we place it in the oven to finish cooking. This is not the traditional way to make it, but it makes it a bit easier 

This lunch goes especially well with Nudes, the new album by one of my favorite bands, Lucius. You can listen to it below.

Tortilla Española

Ingredients
8 Eggs, Beaten
2 Russet Potatoes, sliced into 1/2 inch rounds
2 Sweet Onions, sliced into ¼ inch rounds
2 C. Olive Oil
Salt and Pepper to taste

Method

  1. Pre-heat oven to 350 degrees.
  2. In a heavy bottom pan (cast iron is preferable), heat about a 1/4 cup of olive oil over medium heat.
  3. Once the oil is hot, add your onions and 1 tsp. of salt and cook until the onions are soft and brown, about 15 minutes, careful not to burn them. Add more oil as needed.
  4. Remove onions from the pan, set aside.
  5. Add the remaining olive oil to the pan and heat. Add the potatoes to the olive oil, cooking until the potatoes start to bubble around the edges and turn a light golden brown. As the potatoes cook, remove them from oil and drain on a nearby paper towel.
  6. Remove pan from heat and set aside.
  7. In the cooled pan, arrange the potatoes and onions in the olive oil, varying a layer of onions and a layer of potatoes. Pour beaten eggs over the layers and place back on medium heat.
  8. As the eggs cook, lift at edge and tilt to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
  9. Move the pan to the pre-heated oven, cooking for 10 more minutes until the center is set.
  10. Remove and cut into wedges.