My Spanish grandmother was an absolutely fabulous cook! She could make anything taste fantastic. One of the dishes she would make often is a tortilla. Now, a Spanish tortilla is not like the Mexican tortillas you use for burritos, etc. A Spanish tortilla is basically an omelet or Italian frittata. Traditionally it’s made with thin slices of potato and onions fried in olive oil and covered with beaten eggs. But it wasn’t unusual for my grandmother to make it with leftovers like some chopped ham or my dad’s favorite, with sweet ripe plantains. My favorite was her tortilla with only sweet peas and onions. My hubby likes it with just potatoes and onions but I often sneak peas into there as well. When fridge cleaning, I may add asparagus, peppers, and whatever cheese I have handy. Also, my grandmother could, even at 80, flip a tortilla in a cast iron skillet. As strong as I am, I can’t do that now which is why my recipe bakes and broils the tortilla.
Ingredients
2 large potatoes, skin on, cut into small cubes (I like Yukon gold potatoes)
1 onion (either white or yellow)
1 cup frozen peas (microwaved to defrost)
6 large eggs
1/4 cup half and half (or milk, but not skim)
Salt and pepper to taste
Olive oil
10 inch cast iron skillet (or some other ovenproof and stovetop proof pan)
Directions
Preheat oven to 350 degrees to prep it for final steps in making the tortilla.
Use about 3 tbsp olive oil in skillet and heat until oil is shimmering. Add potatoes and fry until browned. In a traditional Spanish tortilla with slices they don’t take them that far, but I prefer the browned potatoes.
Remove potatoes from oil and add onions. Salt the onions to help them soften. Cook until soft, but not browned.
While the onions are cooking, beat the eggs with the half and half. DO NOT SALT the eggs at this point (or when making scrambled eggs. Makes them too hard).
When onions are ready, add the peas and potatoes back into the skillet. If needed, add a little more oil so that eggs won’t stick.
Add eggs and make sure peas, potatoes, and onions are evenly distributed in the egg mix. Cook on the stove for about four or five minutes.
Remove from stove and place in the pre-warmed oven. Cook for about ten minutes and then broil until top is slightly toasty!
Hubby and I love cheese so we often will top the tortilla with cheese and then bake and broil it.
You can serve the tortilla either hot or cold. Having a party? Cut into cubes and skewer with toothpicks for an easy appetizer.
Also, like I mentioned before, a tortilla is a good way to use up leftovers. Ham. Tomatoes. Asparagus. Sweet potatoes. Peppers. I like mushrooms so I cook and add those. Maybe some Spanish chorizo (Mexican can be too spicy). Of course, cheese. Cheddar, blue cheese, Swiss, ricotta, mozzarella. Anything that melts well and that you like!
Make your tortilla your own! P.S. Want more tasty food inspirations? Try SOUTH BEACH LOVE to be motivated! You can download it at https://amzn.to/48xDjKD or sign up for my newsletter at https://bit.ly/CaridadsNewsletter and download a copy for free!
