What’s the easiest way to whisk yourself off to Spain? Whip up a Spanish Omelet - The Tortilla Española.
Savory and satisfying layers of eggs, potatoes, onion and Manchego cheese. Perfect for Brunch, a special occasion or anytime you want a bite of Barcelona.
I love that such simple ingredients can turn into a show stopping meal.
Whisk eggs, combined with cooked potatoes, onions…
and grated Manchego.
Then cooked on the stove and finished in the oven. It is amazing served warm or left out at room temperature.
Lucky for me, it happens that it pairs perfectly with a crisp and bright Cambria Chardonnay.
Bon Voyage, a little bit of Spain with a touch of California, without leaving su casa!
- 1 cup extra-virgin olive oil
- 3-4 large Yukon Gold potatoes, peeled and sliced 1/8 -¼" thick
- 1 white or yellow onion halved and thinly sliced
- 6 large eggs
- 1 cup freshly grated Manchego Cheese
- 2 teaspoons kosher salt
- Heat oil over medium heat in an 8 inch non-stick skillet.
- Add potatoes carefully to hot oil.
- With a heatproof spatula, gently and frequently rotate potatoes to ensure they are cooking evenly in the oil. You do not want the potatoes to “break” so try to keep the slices intact. They should be tender but not browned. Total cook time in the oil is about 8 minutes.
- When potatoes are ready, transfer with a slotted spoon to a paper towel lined plate, leaving your pan with the oil on the stove.
- Add the thinly sliced onions to the pan and cook about 5-7 minutes. Again, you want the onions tender and translucent but not browned.
- Transfer onions to same plate with potatoes.
- Remove the pan from the stove and pour all but 2 Tablespoons of oil into a heat proof container.
- Whisk eggs in a large bowl and add the onions, potatoes, cheese and salt.
- Mix all ingredients together gently with rubber spatula until combined. (When adding the potatoes, again be careful so they don’t break.)
- Heat the pan with 2 Tablespoons of reserved oil and gently swirl oil around so the sides are coated.
- Once pan is hot add mixture and spread with spatula so it is all in an even layer. When edges of tortilla begin to set (about 2 minutes) reduce heat to medium-low.
- Continue to cook for about 15 minutes, shake pan occasionally to make sure it is not sticking.
- Preheat broiler to low.
- When eggs are set and nearly cooked through, transfer skillet to oven and broil until top is cooked and starting to brown, about 2 - 3 minutes.
- Remove from oven. With your heatproof spatula, gently go around outside of tortilla to loosen. You can either place a large plate over the skillet and invert (or flip) the tortilla onto it or gently lift and slide the tortilla onto serving platter.
- Let sit for at least 20 minutes and up to 2 hours before cutting in.
By: Alexis Murphy