Recipe courtesy of Mary Berg
Spanish Tortilla
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr 15 min
- Active: 20 min
Ingredients
Tortilla:
5 medium (about 1 kilogram/2 1/4 pounds) yellow flesh potatoes, peeled, thinly sliced
2 yellow onions, thinly sliced
1/4 cup (60 milliliters) olive oil, divided
Kosher salt
Freshly ground black pepper
6 eggs
Garnishes:
4 to 6 eggs
Sour cream
Hot smoked salmon fillet, flaked
Crumbled feta cheese, optional
Finely chopped chives
Lemon wedges
Directions
- For the tortilla: Combine the potatoes, onions and 3 tablespoons of olive oil in a large bowl. Season with salt and pepper and toss to combine.
- Heat a medium oven-safe nonstick skillet over medium heat. Add the potatoes and onions, cover and reduce the heat to low. Cook for 25 to 30 minutes, or until the potatoes are cooked through and lightly golden, shaking and stirring the mixture occasionally.
- Beat the eggs in a large bowl with salt and pepper. Transfer the hot potatoes and onions into the egg mixture and stir. Add the remaining 1 tablespoon of oil to the pan. Transfer the egg and potato mixture back into the pan. Shake gently into an even layer and cook over low for 15 to 20 minutes, until the egg is set on top.
- For the garnishes: Meanwhile, bring a medium saucepan of water to a boil over high heat. Gently lower in 4 to 6 eggs, depending on how many people you’re serving, and boil for 7 minutes. Drain the eggs and run under cold water. Peel the eggs and set aside for serving.
- Set your broiler to high. Broil the tortilla until the top is lightly golden brown, 2 to 3 minutes. Turn it out onto a cutting board. Slice into 4 to 6 wedges and transfer to plates. Top each with a dollop of sour cream and some salmon. Cut the boiled eggs in half and place one full egg on each serving. Scatter with some feta, if using, and chives and serve with a lemon wedge.