Tortilla Espanola 390.
(photo credit: Laura Frankel)
Sometimes I want a comforting “breakfast” type of dinner. The simplicity and coziness of an omelet can hit just the right note after a hectic day. The Spanish omelet, or Tortilla Espanola, is the perfect remedy with its custardy center and filling of gently fried potatoes and onion.
The Tortilla Espanola is different than the classic French omelet as the Tortilla is mostly potatoes and onions “glued” together with eggs; versus the French omelet, which is mostly all about the eggs with a little or no filling.
The tortilla is a perfect puff of an anytime meal and can be eaten hot or cold. I make the Spanish omelet for dinner, breakfast, lunch and during Passover; the Tortilla can be a satisfying meal or snack.
I use a ceramic non-stick pan for my Tortilla, but you can use any pan that is smooth, oven-proof and will not have eggs sticking to it.
½ cup plus 2 tablespoons olive oil
1 ½ pounds New potatoes (any waxy potato will work for this), peeled and cut into medium dice
1 large Spanish onion, diced
3 cloves garlic, minced
8 eggs, whisked
2 teaspoons kosher salt
1 teaspoon freshly cracked pepper
1. Heat the ½ cup of olive oil in a skillet over medium heat. Add the potatoes and onion and cook until soft and tender (about 10 minutes). Add the garlic and continue cooking for another 2 minutes until the garlic is fragrant and slightly softened, but not browned.
2. Heat the 2 tablespoons of olive oil in your omelet pan, over low heat. Add the whisked eggs, salt and pepper and potato-onion mixture. Gently cook the mixture until the eggs have set (about 10 minutes).
3. Place the pan under the broiler and cook until the top of the tortilla has set and potatoes are slightly crispy and browned.
4. Place a large platter over the skillet and invert the tortilla onto a plate. Serve warm or cold with salad and bread for the perfect light dinner or anytime.
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