Spanish Tortilla
with pan con tomate & mixed green salad
Just about every Spanish restaurant will have Spanish tortilla on the menu. This simple Spanish staple is just 4 ingredients, and since it does take a bit of work, we're making enough for leftovers. Paired with pan con tomate and salad, this meal is a classic homestyle meal.
Smarts: Just rubbing a bit of garlic on a slice of oiled and toasted bread goes a long way. Don't skip this step!
Ingredients
- Onion - 1, sliced
- Russet potatoes - 1 1/2 lbs, sliced thinly
- Eggs, medium-sized - 8
- Cooking oil - 1/2 cup
- French baguette - 1/2
- Cooking oil - 1 Tbsp
- Garlic - 1 clove
- Tomatoes - 2 ((Vine-ripened or just standard tomatoes))
- Shallots - 1/2 bulb, diced
- Sherry vinegar - 1 1/2 Tbsp ((Sub red wine vinegar))
- Cooking oil - 3 Tbsp
- Sweetener - 2 tsp ((Like sugar, honey, maple syrup))
- Mixed greens - 4 oz
Nutrition Facts
Prep
- Onions - Prep as directed. (Can be done up to 3 days ahead)
- Make vinaigrette - Double if making tomorrow night’s dinner. Dice shallots and place into a bowl. Add sherry (or red wine) vinegar and then whisk in oil. Season to taste with your choice of sweetener and / or salt and pepper. (Can be done up to 3 days ahead)
- Potatoes - Prep as directed.
- Eggs - Whisk with some salt and pepper.
- For pan con tomate - Slice bread and brush with oil. Peel and slice garlic clove in half.
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Make
- Preheat oven to 400F (204C) degrees. Toast bread for ~6 minutes. Rub the cut side of the garlic clove against bread.
- While bread is toasting, heat a 9" (22.5cm) to 10" (25cm) skillet up over medium heat. Add in cooking oil and then onions with a sprinkle of salt to heated oil. Saute until they just start to soften, ~2 minutes.
- Add in potato slices and saute for 15 to 20 minutes, until they are tender. Remove from pan and fold into whisked eggs. You just need a light coat of oil in the skillet so if there is a lot of oil leftover, you can drain it out.
- Turn broiler on and position top rack so it’s about 6” (15 cm) to 8” (20 cm) from the heat source. Return skillet to medium heat and pour in egg and potato mixture. Cook for 10 to 14 minutes until eggs are mainly set.
- While eggs are cooking, trim off the stem of the tomatoes. Place box grater over a mixing bowl, and grate tomatoes against a box grater. Drain out liquid through a strainer, keeping just the thicker pulp.
-
Transfer Spanish tortilla to broiler 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.
- Spread tomato pulp over bread. Sprinkle with some salt. Toss greens with vinaigrette. Enjoy with spanish tortilla (save ½ for later in the week).
Nutrition Facts
Reviews
Ratings
Most Helpful
This recipe was very close to the one that a Spanish friend taught me. I generally flip mine in the pan and cook it solely on the stove top but using the broiler worked quite well. Next time I'll make sure to cook the potatoes a little more thoroughly. I was in a rush and some of the thicker slices didn't quite soften. One trick I've been taught: when mixing the potatoes with the egg, smash/mash a couple of the potato slices to give the egg a creamier texture and incorporate the two a little better.
1 Helpful36 reviews
Really liked the bread. Used basil oil with the rubbed garlic, and just topped with sliced tomatoes. While the prep times for CS are generally right, this one took longer than 40 minutes, even though I sliced the potatoes very thin. I also doubled the broiling time to get a golden color. Like another reviewer, I used 6 large eggs instead of 8 medium ones. With the extra attention I needed to give, I didn't make it to the salad.
0 HelpfulThis was good- I agree that with some that my Spanish tortilla got stuck to pan, next time I must grease it. It is great making new things!
0 HelpfulA lot of work, and not a lot of flavor. On top of that, my cast iron skillet is now charred with remnants and will likely need to be scrubbed and cured again. Definitely not worth it for us.
0 HelpfulI had leftover cooked green and red peppers from last week's hoagies so I made a romesco for the spanish tortilla - just the kick it needed, and I was happy to use up the peppers I would have struggles to use otherwise. This recipe encompasses what I enjoy about CookSmarts (and at the same time perhaps what others may dislike) - these meal plans assume one knows their way around a kitchen and is comfortable improvising and adding/subtracting. I saw that the amount of potato called for seemed imbalanced and used less. At the same time, the meal taught me something new that I will add to my cooking repertoire - grating a tomato as topping. Incredibly simple and delicious, a perfect way to use those precious homegrown tomatoes that I never seem to produce enough of. We appreciated the simplicity of the traditional Spanish recipe and enjoyed the leftovers for breakfast.
0 HelpfulWe really enjoyed this. Didn't have a grater (we've just moved in) so chopped up the tomatoes for the pan con tomate instead and it was still delicious. We added dried basil to the eggs before adding, and seasoned everything liberally throughout the process and the tortilla was very tasty. Hard work cleaning the pan this morning though! The salad dressing was fantastic - we're already looking forward to trying it again tonight.
0 HelpfulApparently my husband used to make this a lot during college, so it came out pretty well. But I can't say Spanish cuisine makes my mouth water the way Italian or Thai cooking does.
0 Helpful