Parsley Root Tortilla Española

Name: Parsley Root Tortilla Española
Yield: Serves 6 to 8
Ingredients: 1 medium yellow onion, thinly sliced; ¼ cup/60 ml. extra-virgin olive oil; Freshly ground pepper; 8 large eggs; Kosher or fine sea salt; 12 oz/340 g parsley root, trimmed, peeled, and thinly sliced using a mandoline or sharp chef’s knife; 8 oz/225 g Yukon Gold potatoes or other waxy variety, peeled and thinly sliced into rounds using a mandoline or sharp chef’s knife

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Here, I have added parsley root to Spain’s national dish, giving it an unusual herbaceous accent. Serve it for breakfast, cut into squares for a tapas party, or as a lunch or light dinner main course. If you have some romesco sauce on hand, pass it at the table.

Ingredients

¼ cup/60 ml. extra-virgin olive oil
12 oz/340

Dinner
Lunch
Vegetarian
Breakfast

Method

In a 10-in/25-cm. cast-iron frying pan or ovenproof nonstick sauté pan, heat the oil over medium-high heat. Add the parsley root, potatoes and onion. Season with salt and pepper, re