The Spud Who Loved Me
Spanish-Inspired Potato and Onion Tortilla for Dinner
50 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the classic Spanish tortilla, this humble egg-and-potato dinner is proof that three ingredients (plus a little spice) can make the world go 'round. You’ll learn the gentle art of pan-cooked custard and how to turn onions and potatoes into dinner gold.
Ingredients
Yield
4
Instructions
- 01In a large nonstick or well-seasoned skillet, heat olive oil over medium heat. Add potatoes and onion, toss to coat, and sprinkle with a generous pinch of salt. Cook, stirring frequently, until potatoes are tender and onions are beautifully softened but not browned, about 15-20 minutes.
- 02Carefully use a slotted spoon to transfer potatoes and onions to a large bowl, letting excess oil drip back into the pan. Reserve the oil in the skillet for later.
- 03Let the potato-onion mixture cool for 5-10 minutes to avoid scrambling the eggs on contact.
- 04In a separate bowl, whisk eggs with paprika, black pepper, and another pinch of salt until thoroughly combined.
- 05Gently fold the cooled potatoes and onions into the eggs. Stir carefully to avoid breaking up the potatoes too much.
- 06Return the skillet to medium-low heat. Add 2 tablespoons of the reserved oil to the pan. Pour in the egg-potato-onion mixture and gently shake the pan to evenly distribute.
- 07Cook without stirring, occasionally running a spatula around the edge to loosen, until the edges are set and the center is mostly set but still slightly jiggly on top, about 10-12 minutes.
- 08Carefully invert the tortilla onto a large plate. Add 1 more tablespoon of reserved oil if needed, then slide the tortilla back into the skillet cooked-side up. Cook another 3-5 minutes to finish setting and lightly brown the other side.
- 09Transfer to a clean plate and let rest 5 minutes before slicing into wedges. Sprinkle lightly with additional salt and pepper if desired. Serve warm or at room temperature.
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