One-Pot meals: Tortilla Española

Tortilla Espanola

This Tortilla Española, the Spanish version of the omelet, is made with home-grown kale, red and purple potatoes, mushrooms and organic eggs by MCFC member ML Vargas. Served with homemade sourdough bread made from local spelt flour. Recipes abound online- Try Mario Batali’s recipe attached or ML’s posted below.

Tortilla Española Re-Interpreted

1 cup of olive oil or any veggie oil
4 – 5 large potatoes, peeled & cut in 1/8–inch slices
{have fun using purple potatoes, combining purple
with yukon, even creating a whole new palette
with thinly sliced sweet potatoes}
1 large onion, thinly sliced
salt, pepper
6 large eggs
Optional : greens, spring onions

Heat oil in 10-inch skillet. I prefer cast iron.
Add potato slices, one-by-one, then alternate onion
slices, one-by-one, sprinkling salt/pepper on each layer
until finished.  Cook slowly over medium/low heat,
turning occasionally, until potatoes are tender. Drain in
colander, w/small bowl beneath, to catch excess oil.

In separate bowl, salt & fork-beat eggs until foamy.  Add
potatoes to beaten eggs & press them down until completely
covered by eggs. Let sit for about 15 minutes.  If you plan to
add kale or spinach or thinly sliced collards, spring onions or
scallions, wash & cut now.

Heat oven to 350.
Wipe skillet clean & heat 2 tablespoons of reserved oil until it
just about smokes.  Add & spread potato/egg mixture across
skillet. Lower heat to medium, add any greens/fresh onions,
pat lightly & place in oven for about 15 minutes or when
tortilla gets fluffy.

The ‘pure’ tortilla espanola gets flipped, at least once in smaller
skillet & never meets the oven.  It also takes less eggs & potatoes.
This variation allows for more food for the effort,
less effort for a fun, mobile one-pot-meal.

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