A Spanish tortilla is a beautiful thing. Crisp golden coins of potato, the fresh taste of spring onion, all cooked together in a cake held together by eggs. Yum! It’s all my favorite breakfast foods rolled into one, in a neat and portable package. Chris and I had this for brunch the other day and it was just right – the potato makes it substantial; the eggs give it richness without weighing it down. Oh, and did I mention that it’s one of the easiest things to cook EVER? And that it’s a perfect afternoon snack? And that I can imagine myself as a Spanish grandma cooking this on my vintage range for my school-age grandchild? Ohhh yeah.
Basically, you slice a couple potatoes thinly and fry them in a bit of olive oil until they’re tender and golden. Then, while they’re still warm, you toss them in with 4 beaten eggs and some chopped spring onion, a pinch of salt, and let the mixture sit until the eggs thicken up just a tad. Pour the whole thing into a skillet and cook until the eggs set around the edges. Then – oh and this is the impressive bit – you slide the whole thing out onto a plate, and invert it back into the pan. Poof! A perfectly round golden omelet. I can’t say the symmetry doesn’t appeal to me.
I adapted this from SimplyRecipes, but reduced the number of eggs. I wanted the potatoes to shine a bit more, and well, I felt a little guilty about 6 eggs for a party of two. I also didn’t bother to lay the potatoes out in the pan in a scalloped pattern – I just dumped the whole thing in and it turned out rather pretty.
I love pretty things.
Anyway, I’m sorry I’ve been a bit slow posting lately, but Chris and I have been working out of town 3 days a week, leaving me less time to shop for groceries. I’m aiming to get back to 2 posts a week, at least. This weekend, I’m planning to make a few yummy things to share with you all.
In the meantime, make a Spanish tortilla! You’ll be glad you did.
Adapted from SimplyRecipes
2 medium potatoes (Yukon Gold works well)
4 large eggs
2 green onions, chopped
salt and pepper
Slice potatoes thinly. Fry in olive oil until tender and browned.
Beat eggs. Add warm potatoes and green onions. Stir around and let sit 5 minutes to thicken. Pour into skillet over medium-low heat. Cook until edges are set. Slide omelet carefully onto a plate and invert back into skillet. Cook for another minute or two until browned on the other side.
Slide onto a plate and cut into wedges. Serve!
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