This Spanish Tortilla combines soft-cooked potatoes, onions, and eggs creating a delicious breakfast or lunch. Served with a mouthwatering roasted red pepper sauce, this dish is amazing served either warm or chilled!
Not Your Average Tortilla
In my life, I’ve taken 6 years’ worth of middle and high school Spanish. Actually, I might have even taken a college-level course, too. Trust me when I say this is not me bragging: I can recall next to none of it.
Well, perhaps that’s being a bit too harsh on myself. I can pick up enough in conversation to semi-understand the context of a discussion, but don’t ask me to converse. Naturally, my favorite lessons were those where we learned about Latin cuisine. The Spanish Tortilla was always a dish that intrigued me. Potatoes baked INTO eggs? Sign me up.
I love how dense, salty, and satisfying it is. In my recipe, I serve it with a lip-smacking roasted red pepper sauce that is unbearably simple. Read on to learn more about the muy delicioso Tortilla de España!
What Is A Spanish Tortilla?
The Spanish Tortilla is essentially a baked omelette consisting of soft-cooked potatoes and onions. This mixture is cooked in oil and eventually mixed into whisked eggs and cooked. Traditionally, it’s served at room temperature.
How To Make A Spanish Tortilla
As previously mentioned, a Spanish Tortilla includes 3 primary ingredients: potatoes, onions, and eggs. The method in which they’re prepared, however, is what sets the tortilla apart:
- Potatoes are peeled and very thinly sliced, along with the onion.
- They both are added to a saute pan filled with ample oil: enough to have them swimming in it.
- The potatoes and onions aren’t fried, rather gently cooked in the simmering oil.
- Once tender, they’re drained and added to a skillet filled with whisked eggs and cooked.
- Once eggs start to firm up and there is very little liquid remaining, invert the tortilla on plate and flip it to cook on the other side.
How To Serve A Spanish Tortilla
A Spanish Tortilla is traditionally served at room temperature, although I’ve eaten this recipe both warm and completely chilled. It’s delicious any way! However, I highly recommend serving it with a mouthwatering sauce, like my roasted red pepper sauce. It’s tangy, velvety, and salty and is the perfect accompaniment to the tortilla.
Breakfast Is Served
This recipe is delicious served fresh, but it also stores well in the refrigerator, making it an excellent meal prep option. A slice warmed up for breakfast is excellent, or served with lightly dressed greens for lunch is equally superb.
However, you eat it, enjoy it! Be sure to share if you try this recipe and what you think!
Spanish Tortilla with Roasted Red Pepper Sauce
Ingredients
For the Spanish Tortilla:
- 1 cup olive oil
- 1 lb yellow potatoes, peeled and sliced very thinly
- 1 small yellow onion, sliced very thinly
- 8 eggs
- 1/4 tsp salt
- Chopped Parsley, for serving
For the Roasted Red Pepper Sauce:
- 1 cup jarred roasted red peppers
- 1 tsp lemon juice, (about half of a small lemon)
- 1 clove garlic
- Pinch salt
Instructions
- Add olive oil to a 12-inch skillet set over medium heat. Once the heat is warm but not simmering, add potatoes and onions. You don't want the oil so hot that the fry - you're just cooking them gently. Allow cooking for about 20 minutes or until potatoes are fork-tender. Drain, reserving the oil. Set potatoes and onions aside.
- Add some of the reserved oil if the pan doesn't have at lease 2 tablespoons worth leftover. Set over medium heat.
- Whisk eggs with salt until frothy and add to the pan. Immediately add the potatoes and onions, shaking the pan to combine. Move eggs around with a spatula as they cook: you want to eliminate as much of the liquid as possible.
- Once the bottom is browned and the top has very little liquid eggs present, invert a plate over the skillet. Carefully flip the skillet, allowing the tortilla to invert onto the plate. Return the tortilla to the skillet, with the cooked side up. Cook until the other side is browned, similar to the first.
- Remove from the skillet and allow to cool as you prepare the roasted red pepper sauce.
Roasted Red Pepper Sauce:
- Add roasted red peppers, lemon juice, garlic, and salt to a blender, and process until smooth. Transfer to a serving dish and serve with the Spanish Tortilla, sprinkled with chopped parsley.