Spanish Potato Tortilla

A Spanish tortilla is very similar to an Italian frittata, but its defining characteristic is the layer of thinly sliced, fried potatoes that form its foundation — and make it extra good, in my opinion. This dish is not only very simple, but it’s also extremely versatile. It works well at room temperature, cut into small wedges and served as tapas, as I did. It also tastes good hot, for a light dinner or breakfast. And it keeps well. You can even take it on a picnic. Of course, this is a basic recipe that leaves lots of room for interpretation.

Spanish Tortilla

Serves: 6 as an appetizer
Time to make: ~45 minutes
Keeps: 3 days in the refrigerator

What you need:

• 2 medium potatoes, thinly sliced
• 6 tbsp. olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced
• 3 cloves garlic, minced
• 6 eggs
• fresh parsley, salt and pepper
• 12-inch oven-proof skillet

1. Preheat the oven to 350 degrees
2. Heat half the olive oil in the skillet over medium-high
3. Add the potatoes in a single layer and cook until well browned on both sides, turning occasionally, about 15 minutes
4. Remove the potatoes to a plate
5. Heat the remaining oil in the same pan
6. Saute the onion and bell pepper slices until limp and starting to brown, about 10 minutes
7. Return the potatoes to the pan with the garlic and saute briefly
8. Reduce the heat to medium
9. Spread the potatoes and other vegetables in a single layer in the pan
10. Beat the eggs with the parsley, salt and pepper, and pour over the potato-onion mixture
11. Let cook, stirring lightly, until mostly set
12. Transfer to the oven and cook until the top is set, about 10 minutes

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Tagged: Appetizers, Eggs, Frittata, Make-ahead, Potatoes, Spanish, Vegetarian