Morning sunshines! Jess here, and since Camille’s been traveling the last few days, I’m trading in my usual Perfect Bite column to step in for today’s Tasting. Since we’re headed full-speed into steamy summer months, I find myself gravitating towards simple, weeknight dinners that let me stay outdoors longer and soak up as much sun as possible. This Spanish Tortilla is an all-in-one quick dish that’s perfect for a mid-week meal (that also happens to be absolutely delicious). Keep reading for the recipe, and leave a comment to let me know how your cooking changes to reflect the season!
Don’t get this tortilla confused: In Spain, a tortilla refers to an egg-and-potato dish that can be eaten warm or cold, any time of day. What’s not to love about a dinner that easily turns into leftovers for tomorrow’s breakfast or lunch? Purple potatoes and red bell peppers give this version an added layer of color and flavor.
And in case it needs to be mentioned (my burned palm serves as a warning) – Do not, under any circumstances, grab a cast iron skillet out of a 375 degree oven. Not a good idea.
- 1 tablespoon olive oil
- 1/2 pound Yukon gold potatoes + 1/2 pound purple fingerling potatoes (or 1 pound Yukon gold potatoes), peeled and sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- Coarse salt and ground pepper
- 8 large eggs
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 teaspoon hot sauce
- Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper and onion; season with salt and pepper. Cover and cook, stirring occasionally, until potatoes are crisp-tender, about 15 minutes. Uncover, and cook off excess liquid for an additional minute or so.
- Separately whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper, then pour egg mixture over vegetables in skillet and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
- Bake in the preheated oven until tortilla is set, about 15 minutes.
- Carefully run a rubber spatula around edge of the skillet to release tortilla and invert onto a serving plate.