Looking for a yummy dinner you can whip up in 20 minutes? Say hello to the Spanish tortilla! Now don’t be confused, a Spanish tortilla has nothing to do with those flat flour or corn things that you you use to wrap tacos and enchiladas. A Spanish tortilla is a homey egg and potato dish that you can cook in one pan for dinner that the kids will love. Hey — it’s just eggs, potatoes, onions, and anything else you’d like throw in there to give it a little style. I make these in my Spanish Tapas class a lot, and think they’re yummy, homey, and satisfying. You probably have most of the ingredients in your kitchen right now. Give it a go!
Makes 6 servings
- 2 tablespoons olive oil
- 5 to 6 potatoes, peeled, very thinly sliced
- 1 yellow onion, fine diced
- 8 Eggland’s Best large eggs
- Parsley, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
In medium non-stick skillet, place 2 tablespoons olive oil in cold pan and add potato slices and onion. Turn heat to medium. Sauté, covered, until potatoes and onions are soft but not crispy, approximately 15 minutes.
While potatoes and onions cook, crack Eggland’s Best eggs into a large mixing bowl and whisk well. Add parsley, salt, and pepper; stir to combine.
Pour egg mixture into pan with the softened potato/onion mixture. Cook until the center of tortilla is cooked through, 5-7 minutes.
Place large plate over top of sauté pan and flip tortilla over (this can be a little tricky the first time, but because you are using a non-stick pan, no problem!). Place tortilla back into pan with cooked side up and cook through until yellow side cooks to a golden brown, 2-3 minutes. Slice into pie pieces and serve warm.
Recipe adapted from Candice Kumai