Spanish Tortilla
Spanish Tortilla or Tortilla de Patatas is a classic Spanish dish. It’s one of those dishes with few ingredients, a simple preparation that takes a bit of time in its classic form but has tons of flavor. Since I always feel like I’m pressed for time I’ve made my own version that’s just as delicious but doesn’t need that extra 30 minutes at the stove.
Instead of fresh, thinly sliced potatoes, I use a baked potato that has been refrigerated for several hours or overnight. Once the potato is completely cool, I can peel it and slice it thinly. By doing it this way my potato is already cooked, will absorb way less olive oil, and take less time to cook. You can make a couple and have them on hand for the week. The wonderful thing about Tortilla is they are just as delicious cold as they are straight from the pan. I pack them in lunches or for a car dinner after evening sports. It’s a perfect meal prep item!
For breakfast, I enjoy some bacon on the side. At lunch or dinner, a fabulous green salad and crusty bread (gluten-free or not) with good butter or jam are perfect. You can also add an aioli on the Tortilla but I think it’s perfect as is.
Spanish Tortilla
Ingredients
1 baked potato, completely cooled, sliced thin
1/2 yellow onion, sliced thin
1/4 C Extra Virgin Olive Oil
1 tsp salt
1/2 tsp ground pepper
Method
* Pre-heat non-stick pan over medium-low heat.
* Add sliced potatoes and onion, stirring occasionally.
* Cook until potatoes are golden & onions translucent
* Meanwhile whisk your eggs with a little S & P
* When potatoes & onions are done add to the eggs
* You may need another splash of olive oil in the pan at this point.
* Slide the egg/potato mixture back into the pan & lower the heat.
* Run a spatula along the edges to let the raw egg go underneath. Then let it hang out for a few minutes.
* Place a plate or cutting board that is bigger than your pan and flip it. This is the hardest part of the recipe but you can do it!
* Slide the now flipped tortilla back into the pan and cook for a few more minutes.
* Once cooked through cut into wedges.