SPANISH TORTILLA WITH TOMATO-PEPPER SALAD
A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes. The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don't brown very much, though a few darkened spots are okay. In Spain, a tortilla is a tapas staple nibbles with drinks. But it's also delightful for brunch, dinner or lunch, served either warm or at room temperature.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, lunch, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
- Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
- In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 929, UnsaturatedFat 72 grams, Carbohydrate 25 grams, Fat 88 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 870 milligrams, Sugar 4 grams, TransFat 0 grams
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sekyanzi micheal
[email protected]I'm not a big fan of cooking, but this recipe was so easy to follow. The tortilla turned out great and the tomato and pepper salad was a nice complement.
Hadly Werrant
[email protected]This tortilla is a great way to get your kids to eat their vegetables. My kids love the potato and egg combination, and the tomato and pepper salad adds a nice bit of sweetness.
Ijeh Ekigwe
[email protected]I'm always looking for new vegetarian recipes, and this tortilla is a great option. It's packed with flavor and the tomato and pepper salad is a nice addition.
Sadora Khan
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's always a crowd-pleaser.
Carrie Chase
[email protected]I've made this tortilla several times now and it's always a hit. It's a great way to use up leftover potatoes and vegetables.
austine abah
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious. I love that I can use whatever vegetables I have on hand.
Nancy Gonzalez
[email protected]I'm not usually a fan of tortillas, but this one was really good. The potatoes were cooked perfectly and the eggs were fluffy. The tomato and pepper salad was also a nice touch.
Cutter Steptoe
[email protected]This tortilla was amazing! It was so easy to make and it turned out so well. The flavors were perfect and the texture was spot-on.
KING KB GAMING
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The tortilla was cooked perfectly and the tomato and pepper salad added a nice pop of flavor. I will definitely be making this again.
Rajgobind Thakur
[email protected]This dish was delicious! The tortilla was fluffy and flavorful, and the tomato and pepper salad was the perfect accompaniment. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make meal.
Bimal Magar
[email protected]I'm always looking for new ways to cook eggs, and this tortilla is a great option. It's simple to make and packed with flavor. I especially liked the addition of the tomato and pepper salad.
MAMATA Chy
[email protected]This tortilla was a huge hit with my family! It was so easy to make and the flavors were amazing. I loved the combination of the potatoes, eggs, and peppers. I will definitely be making this again.