Tortilla Española

Name: Tortilla Española
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: American
Ingredients: 1 tomato, seeded and diced; 1 small onion, diced; 1 garlic clove, minced; 4 eggs; 2 Tbsp chopped fresh flat-leaf parsley; Kosher salt and Freshly ground black pepper; Kosher salt and Freshly ground black pepper; ¼ cup [60 ml] olive oil; 2 russet potatoes, peeled and cut into ½-in [12-mm] dice

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 5

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

A traditional tapas favorite, this egg and potato dish can be found in almost every tapas bar in Spain. Designed to curb hunger pangs with cocktails before that ten o’clock Spanish dinner, it makes a fine American dinner at six o’clock as well.

Ingredients

4 eggs
2 Tbsp chopped fresh flat-leaf parsley
Kosher salt and Freshly ground black pepper

Europe
Americas
Spain
United States
Supper
Dinner
Mediterranean
Vegetarian
Gluten-free
Winter
Spring
Summer
Autumn

Method

Place an oven rack in the second highest position and preheat the broiler.
In a large bowl, whisk together the eggs, parsley, a pinch of salt, and a few grinds of pepper. Set aside.
Heat a 12-in [30.5-cm] oven-safe skillet over medium-high heat, and add the olive oil. When the oil shimmers, add the potatoes, ¼ tsp salt, and a few grinds of pepper and