Prep 15 mins
Cook 30 mins
This Spanish influenced recipe is adapted by chef Mario Batali. Tortilla Espanola is a very common, simple and delicious dish found in most areas of Spain. This version has a high ratio of potatoes to eggs (the way I like it!). You could serve this as a tapas offering, breakfast, a sidedish or a non-meat main dish. Enjoy.
- 1⁄4 cup plus 2 tablespoons. extra virgin olive oil
- 1 1⁄4 lbs Red Bliss potatoes, peeled and sliced thin (about 1/8th inch)
- 1 onion, halved and sliced very thin
- kosher salt & freshly ground black pepper, to taste
- 8 large eggs
- Preheat the broiler.
- Heat 1/4 cup of the olive oil in a large cast-iron skillet.
- Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
- In a large bowl, lightly beat the eggs and season with salt and pepper.
- Gently scrape the potato mixture into the large bowl containing the eggs. (Make sure not to leave any of the potato mixture in the skillet.).
- Return the empty skillet to the heat and add the remaining 2 T. olive oil.
- Add the egg mixture (with potatoes and onions), spreading it out in an even layer.
- Cover and cook over low heat until the tortilla is set on the bottom and edge , about 10 minutes.
- Transfer skillet to the oven and broil about 8 inches from the heat just until the top is set, about 1 minute longer.
- Set a large plate over the skillet and carefully invert the tortilla onto the plate.
- Let stand for 5 minutes.
- Cut into wedges and serve warm or at room temperature.
- Note: The tortilla can stand at room temperature for 3 hours before serving.
This was a little different from the one I make.Mine has more onion (for DD) and I cube the potatoes (also for DD so she can eat easier).I felt like this was a more grown up version for me.I made half a batch and enjoyed it for lunch.
Excellent breakfast. I made half a recipe and we still have leftovers. Will try it cold and see, but hot was wonderful. I served with fresh fruit for a great Sunday breakfast.
Made this recipe pretty much as given, but didn't peel the potatoes, & I did cut the amounts in half since there were only 2 of us! Easy to make (in spite of all the steps) & we had a great tasting breakfast, coupled with another great recipe, Toasted Grapefruit! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]