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 Method
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