Classic Spanish Tortilla

tortilla at the beach edit 1

Americans generally think of Mexican cuisine whenever the word “tortilla” comes up in conversation, but it’s also the name for a fantastic puffy egg dish hailing from Spain. It is simple fare, usually consisting of not much more than potatoes, onion, olive oil, salt, pepper, and smoked paprika (emphasis on the smoked part- don’t use the sweet stuff). When the chance presents itself, I like to use duck fat in place of olive oil, simply because potatoes and duck fat should meet as often as possible. Either way, though, this dish is perfect for any time of day and is a great candidate for your next picnic, as it is portable and easily eaten without utensils. Break out the cast iron skillet for this one for best results.

Classic Spanish Tortilla


1 lb Yukon gold potatoes, sliced

1 medium onion, sliced

3/4-1 tsp kosher salt

2-4 tablespoons olive oil

1 1/2 teaspoon smoked Spanish paprika

10 Eggs, whisked together

1. Preheat the broiler to high and place the oven rack on the second highest level.

2. In a 12″ cast iron skillet or other oven-safe skillet, place the potatoes, onions, salt, 2 tablespoons of olive oil, and paprika over medium high heat. Once everything starts sizzling, turn the heat down to medium/ medium low and cook the vegetables until the potatoes are cooked through and golden. You’ll want to stir often and add additional olive oil, if necessary, to prevent sticking.

3.  Once the onions and potatoes are done, spread them in an even layer in the skillet and then pour the eggs on top. Use a rubber spatula to gently lift the potatoes in various spots around the pan to allow the egg to run under them.

4. Cook the eggs until just set on the bottom (they will still be totally liquid on top), then remove from the stovetop and place under the broiler until the eggs are golden and puffy. Remove from the oven and let stand for a few minutes before cutting and serving.


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