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.
Spanish Tortilla
- 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.
What a delicious recipe and so easy!! I’ll definitely make this for dinner soon.
xo Andrea
Wonderful and Marvelous
Love Spanish Tortilla! It’s literally all I ate next to churros y chocolate [for breakfast alone]. Great recipe, Jess!
Now THAT sounds like a breakfast of champions! Yum!!
This looks soooo good – and I love that you could throw in whatever veggies, cheese or even cured meat you happened to have on hand in the fridge! I’m definitely going to try adding potatoes to mine next time to make it a heartier meal.
I used to live in Barcelona for grad school and this was my absolute favorite meal, hands down. In Spain there are many variations but my favorite was just simple potatoes, salt and eggs… DELICIOUS!
Spanish tortilla is a favorite in our house, and this recipe looks so tasty. I’ve been doing a lot of grilling on these warm spring evenings we’ve been having. I love grilled vegetables like artichokes or spring onions with romesco sauce.
This looks so delicious! When summer rolls around, I love to use tons of fresh veggies on the grill–simple is best in the summer!
And my favorite part about veggies on the grill (besides being delicious and healthy)? Almost zero post-dinner clean-up!!
Thank you!! This looks like the perfect dish for my husband’s bday weekend that’s quickly approaching. PS: once you burn your hand like that once, you won’t do it again. I speak from experience
Ouch! And I saw it in person… Jess has the battle scars.
YUM! This looks delicious and so easy. Pinning for future reference. Thanks for sharing!
Looks so yummy.
Jess this looks delicious! Will give it a whirl next week for sure!
Oh my. This looks soooo delicious! I will have to give it a try. I love cooking in a heavy skillet like this one. I’ve enjoyed your site and I’ll be back.
Come by and visit me when you have a chance…
Judi
what brand of hot sauce do you guys use in the states?
I am spanish and I am sorry, but this is not spanish tortilla.
Spanish Tortilla recipe: potatoes, eggs, salt and olive oil to fry. Nothing else.
Never cook it in the oven!!!!!! We always cook it in a frying pan
never would have imagined a tortilla so, it must be good!
but a Spanish tortilla is much simpler than this (I am Spanish) looks so:
sliced ??potatoes small
eggs
olive oil (the best is http://www.orodelavega.es)
salt (only slightly)
first with olive oil fried potatoes into small pieces and in the meantime, beat the eggs. When they are fried add a little salt and eggs and let it go by, turn around at least once to be done on both sides, and ready!
The best POTATO OMELETTE THE WORLD!
regards from spain
MARIEN