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Spanish Tortilla With Tomato-Pepper Salad

5.0(772)

A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes. The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don’t brown very much, though a few darkened spots are okay. In Spain, a tortilla is a tapas staple nibbled with drinks. But it’s also delightful for brunch, dinner or lunch, served either warm or at room temperature.

by Melissa Clark·published 2013-12-25

Open original recipe

SpanishBreakfast, Brunch, Dinner, Lunch, Appetizer, Main Course, Side Dish

Servings

4 servings

Total time

45 min

Calories / serving

929 kcal

Ingredients (10)

serves

5 medium Yukon gold potatoes (1 1/4 pounds)
1 white onion, dicedonion
1 3/4 teaspoons kosher salt, more as neededsalt
3/4 teaspoon black pepper, more as neededpepper
About 1 1/2 cups extra-virgin olive oiloil
6 large eggsegg
3/4 cup halved cherry or grape tomatoestomato
1/3 cup diced Italian frying pepper (also called Cubanelle), or green bell pepper
1/4 cup sliced scallion, white and green partsscallion
1 garlic clove, mincedgarlic

Instructions (4 steps)

01Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
02Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)

03Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.