This Tortilla Española, or Spanish Tortilla, is a classic Spanish recipe. Thinly sliced potatoes mixed with beaten eggs, fried in a skillet for a crispy outer shell then finished in the oven for a smooth and creamy consistency make a perfect dinner or brunch recipe.
Tortilla Española Recipe
Cook Time: 30 minutes
Tortilla Española Ingredients:
- 1 small onion, thinly sliced
- 1 medium Yukon gold potato, thinly sliced
- ½ cup roasted red peppers, sliced
- ½ cup frozen peas
- ¼ cup olive oil
- 6 eggs
- salt and pepper
Garlic Aïoli Recipe:
- 1 teaspoon dijon
- ½ lemon, juiced
- 1 clove garlic, minced
- 2 egg yolks
- 1 ½ cups olive oil
- salt and pepper
Preheat the oven to 375° F. Heat the olive oil in an 8-10 inch oven safe skillet over medium heat. Add the potatoes and onions and season with salt and pepper. Cook, turning every few minutes. Adjust the heat so the potatoes and onions do not brown. When the potatoes are tender, 10-13 minutes, remove from pan. Pour off excess oil from skillet.
Beat the eggs and fold in the potatoes, onions, roasted red peppers, and peas. Return the mixture to the same skillet and cook until the edges firm, about 2 minutes.
Place the skillet into the oven until the eggs are set, 10-12 minutes. Remove from the oven and let sit 5 minutes.
To make aïoli, whisk the mayonnaise, mustard, lemon juice and garlic until well incorporated. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper. Serve tortilla hot or at room temperature topped with aïoli.
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