Tortilla Espanola

Tortilla Espanola

(Serves 8-10 portions)

I LOVE this recipe! It is so affordable, so satisfying, and so versatile.  Once this omelet has set you can serve it in a pie slice, as a side, or as a main course (breakfast, lunch, dinner, or snack) but you can also cut it up into small squares and serve it as a passed appetizer.  Not bad when its main ingredients are also pantry basics: potatoes, eggs, onion, and Parmesan.  I could go on forever-but someone’s gotta eat today so onwards with that recipe.

Salt and freshly ground pepper

6 medium potatoes (the ones from the $2 bag at most grocery stores work just fine)

2 tablespoons olive oil, divided

1 large yellow onion, fine dice

5 large cloves garlic, minced

8 large eggs

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/2 teaspoon hot smoked paprika

1/2 cup grated Parmesan cheese

1/4 cup sliced scallions for garnish and finishing flavor


Fill a medium sized stockpot 3/4 full of cold salted water.  Peel potatoes and slice thinly (as you would for scalloped potatoes).  A mandolin works great for this but if you don’t have one, just use a chef’s knife.  Immediately after slicing, add the potatoes to the water to prevent them from browning.  Once all your potatoes are sliced into the pot (the water should cover the potatoes by 1/2 inch), turn the heat to high and bring to a boil.  In about 15-20 minutes once the pot is on a full rolling boil, turn off the heat and strain potatoes into a colander.  Allow them to steam dry and cool.

Meanwhile, in a large saute pan with at least 3 inch deep sides, add 1 tablespoon of olive oil and bring to medium-high heat.  Add in finely diced onions and saute for about 4 minutes.  Season with salt and pepper and add in minced garlic.  Cook for an additional 2-3 minutes until translucent, stirring frequently.  Remove from heat and transfer onions to a small bowl.

Next, in a medium bowl add eggs, cumin, garlic powder, and hot smoked paprika.  Whisk eggs and season generously with salt and pepper (you really want to be sure to add flavor to the eggs since they will be the gel that holds this omelet together and imparts that flavor with every bite.)

Add remaining olive oil to your 3 inch deep pan and make sure to spread 0n all sides.  Start to layer in 1/4 of your boiled potato slices, covering the bottom of the pan with your first of 4 layers.  Add 1/4 of onion and garlic mixture and top with 2 tablespoons of Parmesan.  Repeat until you have used all your potatoes, onions, and cheese (you should have about 4 layers). Pour egg mixture over potatoes and shake pan lightly to settle ingredients and ensure that you have layered evenly.  (I even run a spatula over the top a couple times to press the mixture as well.)

Bring the heat to high and cook uncovered for 10 minutes (you want to develop a beautiful crust on the outside).  Next, reduce heat to medium-high and cover and cook an additional 10 minutes.  Remove from heat, uncover, and allow to cool for 10 minutes.  Run a spatula around the sides of the pan, carefully.  Then put a flat plate on top of the pan and quickly flip the omelet to the plate.  Slice with a sharp knife (I used a serrated bread knife and it sliced perfectly), top with sliced scallions, and serve immediately for a warm omelet or refrigerate for tapas, appetizers, and other meals.  You can make this ahead of time and is a sure hit for a party.




2 thoughts on “Tortilla Espanola

  1. Pingback: Sauted Kielbasa and Portabello Mushroom « Cooking with Aurora

  2. Pingback: Patatas Bravas « Cooking with Aurora

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