My Spanish Tortilla

This tortilla is a winner for breakfast, lunch, dinner, or tapas. The potatoes are perfectly tender and the onions intensely caramelized. This simple dish is filling and a total crowd-pleaser. I love when that happens. I served this with coffee, apple cider & slices of local apples.

My Spanish Tortilla
Serves 4

a drizzle of extra virgin olive oil
a knob of butter
2 large potatoes, cleaned & thinly sliced
1 sweet onion, peeled, halved & thinly sliced
1 sprig of rosemary, leaves chopped
sea salt & cracked pepper to taste

  1. Preheat the oven to 400 degrees F. In a 9″ cast iron pan (if you don’t have one, use whatever pan you have & just follow step 1, then transfer into a greased spring-form or pie plate), add oil & butter over medium heat. Once the butter starts to melt, add potatoes, onions, rosemary & seasonings. Cook for about 10 minutes, stirring frequently.

2 cups of arugula or spinach, cleaned & dried
6 organic eggs
a splash of cream or milk
sea salt & cracked pepper to taste

  1. At this point if you don’t have a cast iron, transfer your potatoes & onion into prepared pan in an even layer. If you are still using an oven proof pan, turn down the heat to low on the stove top.
  2. Add arugula on top of your potatoes.
  3. In bowl, add eggs & beat together with cream & season to taste. Pour over the arugula.
  4. Turn of the stove top & pop into the oven for about 15-20 minutes. The eggs will be puffed up, the top a little golden & the center set.
  5. You can serve immediately. I waiting about 5-10 minutes, then loosened the sides of the tortilla from the pan with a knife, then put a plate on top and flipped into the plate…either way it will be good.

spanish tortilla



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