Tortilla Española
with lemony arugula salad

Name: Tortilla Española
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, thinly sliced; 1 lb Potatoes, Russet, ⅛” / .3 cm slices; using a mandolin if possible; 1/2 cup Oil, cooking; 8 Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Vinegar, balsamic; 2 tsp Lemon juice; 1/2 tsp Honey; 2 Tbsp Oil, olive; 1 cup Tomatoes, cherry or grape, halved; 1/4 cup Olives, preferably Spanish green and sliced, drained; 6 oz Arugula

Active: 45 Total: 45

Original GF Paleo Vegetarian

This Spanish Tortilla is made with just 3 simple ingredients (eggs, onions, and potatoes) and that makes it a staple at nearly every Spanish restaurant. The only challenge to the recipe is to cook the potatoes together in a skillet until they are nice and tender but still hold their shape. We previously featured a Spanish tortilla way back in 2014 alongside another classic Spanish dish - pan con tomate.
Smarts: You'll need a good amount of hot oil in the pan to help cook the potatoes, but any excess can be drained off before you finish the dish.

Ingredients

Metric

Servings:

Tortilla Española:

Onions, medium - 1 , thinly sliced
Potatoes, Russet - 1 lb , ⅛” / .3 cm slices; using a mandolin if possible
Oil, cooking - 1/2 cup
Eggs - 8
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Lemony Arugula Salad:

Vinegar, balsamic - 1 Tbsp
Lemon juice - 2 tsp
Honey - 1/2 tsp
Oil, olive - 2 Tbsp
Tomatoes, cherry or grape - 1 cup , halved
Olives, preferably Spanish green and sliced - 1/4 cup , drained
Arugula - 6 oz

Prep

Onions - Thinly slice onions. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Tomatoes - Halve tomatoes. (Can be done 1 day ahead)
Olives - Drain.
Potatoes - Peel potatoes and then slice into ⅛” / .3 cm slices. A mandolin is great for this if you have one.

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Make

Heat an 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium heat (skillet size is for 4 servings; adjust if customizing). Add cooking oil. When oil begins to shimmer, add onions with a generous sprinkle of salt. Saute onions until they begin to soften, 2 to 3 minutes.
Add in potato slices and saute, gently stirring them around in the pan every few minutes to insure they cook evenly, until very tender but not losing their shape, 15 to 20 minutes.
While potatoes are cooking, in a medium mixing bowl whisk together eggs, salt, and pepper. Set aside.
When potatoes are done cooking, use a slotted spoon to transfer onions and potatoes to egg mixture. If there is a lot of oil leftover in the pan, you can drain most of it out. There should be a thin layer of oil remaining.
Gently stir together eggs and potatoes and then pour them back into the heated skillet. As the sides of the tortilla begin to set, use a spatula to gently pull the edges towards the middle so that any uncooked egg can drip down the sides. Cook until the eggs are mostly set, 8 to 10 minutes.
While the eggs are cooking, turn on the oven’s broiler and position top rack so it’s about 6” / 15 cm from the heat source.
Transfer tortilla to oven and broil for ~2 minutes to set the top.
Run a spatula around the side and under the tortilla. Place a cutting board or large plate over the skillet and then flip to remove tortilla from the pan.
Toss arugula, tomatoes, and olives with vinaigrette.
Slice tortilla into wedges. Season salad and tortilla with some salt and pepper. Serve tortilla with salad on the side. Enjoy!

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