Tortilla española or tortilla de patatas is a very traditional Spanish dish that can be found at any tapas bar. Contrary to what the name would suggest, it is a puffy omelet with potato. In no way is it related to the Mexican tortilla. Or the French omelette for that matter. In Spain, wedges of tortilla de patatas act as a snack or main dish served hot or, more commonly, at room temperature.

I made a few recipe changes. For the tortilla, I shredded the potato instead of sliced [just for you], and used an Idaho instead of Yukon Gold. I would surmise that the purpose of using a Yukon Gold is for its low starch content — the slices, if using, will hold together better during cooking. I also swapped out Lacinato kale and fontina cheese for the fresh spinach and queso fresco we had in the refrigerator. For the salsa verde, I subbed anchovy paste for smashed whole anchovy, and omitted the mint simply because we didn’t have any.

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I love eggs… and cheese… any time of the day. Our Spanish tortilla de patatas with queso fresco and spinach turned out wonderfully. So much so that I’m excited to have the leftovers with fresh watermelon for lunch today!

Spanish Tortilla with Salsa Verde [serves 4]

Printable recipe

For the Tortilla:

4 whole eggs + 2 egg whites

1/4 c half & half

1 small Yukon Gold potato, peeled and shredded

1 c spinach leaves, roughly torn

1 large clove garlic, crushed

1/4 c queso fresco cheese, crumbled

2 tablespoons extra virgin olive oil, divided

salt and pepper

In pan over medium heat sauté potatoes in 2T olive oil, place in 350º F oven to finish cooking. Remove when al dente. In medium bowl mix eggs and cream until combined, add cheese and season with salt and pepper.

In 10″ cast iron pan over medium high heat, sauté spinach in remaining olive oil, add garlic and cook until tender. Add half of the egg mixture and half of the potatoes; let set a few moments before pouring in remaining egg and potato. Even out chunks of potato and pieces of spinach with a rubber scraper so that every piece will have a similar amount, and then place in oven for 20 minutes at 350º F. Cook until tortilla is set and golden brown on top. [If necessary, broil for a minute to brown the top.] Remove from heat and let cool, serve at room temperature. [You can invert it onto a plate if you like.]

For the Salsa Verde:

1 T capers, drained

1 t anchovy paste

1 medium garlic clove, crushed with the back of a knife

1/4 c fresh basil leaves, roughly chopped

1/4 c Italian parsley leaves, roughly chopped

2 T mint, roughly chopped

2 scallions, sliced

1/4 c extra virgin olive oil

1/2 t red pepper flakes

juice of 1/2 lemon

zest of 1/2 lemon

Add all ingredients to the bowl of a food processor and whir until well chopped and blended. Serve over the tortilla.

Adapted from the Braise Culinary School in Milwaukee, recipe here

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