This is a dish that everywhere you go in Spain, you can find in all the bars and restaurants. Spanish tortilla is the typical “go-to” meal when you’re in a hurry or have nothing else to make. In fact, we call it “un plato socorrido”, which means when you’re in a bind, you make this.
It’s the dish mothers make to take on beach picnics (usually inside a crusty loaf of Spanish bread), on camping trips, to El Rocio pilgrimage… and the best part about Spanish tortilla is that you can make it in a variety of ways, depending on the ingredients you have on hand or that you want to put in it.
The traditional one is made with white potatoes and eggs only, and it’s the one combination of which I’m not really fond. I seem to be the “weird one” whenever I say that… but it just doesn’t do it for me. Growing up, my friend Inma’s mother, Kety, used to make the best “pizza” tortilla with some pretty cool herbs and spices that resembled a pizza so much more than even the real pizza itself, plus ten times healthier without the wheat dough, of course.
Whenever I make tortilla, I’m always looking to innovate, since as I’ve just said the tried and traditional one is just not my cup of tea….
The one I’m sharing with you today is a far cry from the traditional, but all the tastier and more fun to enjoy!
The rule to keep in mind when making Spanish tortilla is that for every cup of potato or ingredient, you should use one whole egg. I also like to add an extra beaten egg white or two to create a spongier or fluffier effect.
Locate a plate or a lid that is about the same circumference as the nonstick skillet pan you will be using. This will be used for flipping the tortilla.
In a wok or deep pan, heat the 1 cup of olive oil over medium heat. Add the sweet potato and white potato and a pinch of sea salt. Cook for 10 minutes, stirring occasionally until the vegetables are soft, but not brown.
In the meantime, whisk the eggs (if using egg whites, whisk those separately until very soft peaks) in a medium bowl.
Drain the potatoes from the oil and add them to the beaten eggs, along with the wild rocket & lettuce lamb (or spinach). Add the feta cheese and give it all a stir to incorporate well.
In a nonstick skillet, heat about 2 tablespoons of olive oil over medium heat. Add the egg mixture and make sure it is well spread across the skillet and all the ingredients are evenly distributed.
While cooking, with a spatula or wooden spoon, press the sides of the tortilla inward.
Cook about 2 minutes. Then place the plate or lid on top and flip the tortilla. Slide it back into the skillet with the uncooked side towards the heat.
Cook an additional 2 minutes. And while cooking, once again, press the sides of the tortilla inward.
Gently slide the tortilla onto a clean serving plate. Allow to cool about 10 minutes before cutting. It can be eaten warm or cold.
tortilla for breakfast the next day… just as yummy cold!
Una receta muy Española con el toque de “the saffron girl”.
Looks fantastic. I like to use a sweet potato tortilla as a brekkie when on a road trip or maybe doing an all day course, It keeps you going for ages.
Hi Gary! Thanks for stopping by and for your comment. The great thing about Paleo breakfasts is that they keep you going for ages… 😉 Love that!
Hi! Looks awesome , I tried to make this… are you sure about the 1/4th cup of oil for the egg mixture? I followed you quantities exactly and the oil completely saturated everything. Thanks!
Hi Doug. Thanks for your feedback. I will adjust the recipe so that it is less oil. In my other recipe, I used only about 2 tablespoons of olive oil for the cooking. Thanks for catching that.