Spanish Tortilla
with pan con tomate & mixed green salad

Name: Spanish Tortilla
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion, sliced; 1 1/2 lbs Russet potatoes, sliced thinly; 8 Eggs, medium-sized; 1/2 cup Cooking oil; 1/2 French baguette; 1 Tbsp Cooking oil; 1 clove Garlic; 2 Tomatoes ((Vine-ripened or just standard tomatoes)); 1/2 bulb Shallots, diced; 1 1/2 Tbsp Sherry vinegar ((Sub red wine vinegar)); 3 Tbsp Cooking oil; 2 tsp Sweetener ((Like sugar, honey, maple syrup)); 4 oz Mixed greens

Active: 40 min Total: 40 min

Original

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!

Dependency

Shrimp in Saffron Tomato Cream Sauce

Proteins

Eggs

Cuisines

European - Western

Ingredients

Metric

Servings:

Spanish Tortilla:

Onion - 1 , sliced
Russet potatoes - 1 1/2 lbs , sliced thinly
Eggs, medium-sized - 8
Cooking oil - 1/2 cup

Pan Con Tomate:

French baguette - 1/2
Cooking oil - 1 Tbsp
Garlic - 1 clove
Tomatoes - 2 ((Vine-ripened or just standard tomatoes))

Green Salad with Sherry Vinaigrette:

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

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).

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