Recipe: Spanish Tortilla

Spanish Tortilla

This traditional Spanish egg, potato, and onion dish can be served as breakfast, lunch, tapa, or dinner. It even makes a great light, yet satisfying, picnic course. In fact, it's even better at room temperature!

Spain

Spain is full of passion, great food, intriguing history, and colorful everything! From the foodie-capital of San Sebastian in the north to lively Madrid in the heart of the Iberian Peninsula, from Moorish Granada to cosmopolitan, palm-tree-filled Barcelona, this country has it all. Mountains, beaches, history, culture, and cuisine.

Have a Spain bucket list? Let us help you fulfill it. Need inspiration? We're here for you. We know Spain, and can bring your travel goals to life.

In the meantime, make this simple dish as you dream of Spain. Our Spanish Tortilla recipe comes with a twist--we use sweet potatoes!

Servings: 8 or more
​Cook time: up to 30 minutes

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Ingredients

• 8 eggs
• 1 onion (try red onions for this recipe), peeled, quartered, and thin-sliced (if you prefer, use only 1/2 an onion)
• 2 medium sweet potatoes, peeled, halved lengthwise, and thin-sliced into half-moons
• Olive oil
• salt & pepper to taste
• 1 cup shredded cheese (try manchego, monterey jack, or mild cheddar, as you prefer)

Instructions:

1. Preheat oven to 425 degrees Fahrenheit
2. Add 2 Tbsp of olive oil to an oven-proof skillet. You may use a regular non-stick skillet, and transfer to a well-oiled cast iron skillet later
3. Add the potatoes, onions, and salt & pepper to taste. Cover, and cook on stovetop over medium-high heat until potatoes are tender, about 7 minutes
4. Meanwhile, whisk together the eggs and more salt if desired. Stir in the shredded cheese.
5. When potatoes are tender, transfer potatoes & onions to a well-oiled cast iron skillet if necessary.
6. Pour egg mixture over the potato mixture. Rearrange potatoes as needed to make sure potatoes evenly cover the bottom of the skillet.
7. Cook on stovetop for a couple of minutes longer until eggs begin to set around the edges.
8. Transfer oven-proof or cast iron skillet to the oven and bake 10-15 minutes until center is set
9. ​Cool for a few minutes, then transfer the tortilla to a cutting board or platter to slice and serve.

Slice into triangles or squares of desired size. Serve with fresh fruit or a side salad and crusty bread.​ 

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