• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Spanish Tortilla

    This Spanish Tortilla recipe, excerpted from Jaques Pépin's 2015 cookbook Jaques Pépin: Heart & Soul in the Kitchen, was inspired by a visit to Puerto Rico. In the cookbook, Pépin writes: “Many bars in Spain have a cold potato tortilla, or omelet, on their tapas menu; these have nothing in common with Mexican tortillas. I love them and often make my own version containing chorizo, scallions, mushrooms, and herbs. It is great as a first course for dinner or as a main course for lunch or a light dinner.”


    Ingredients
    3
    tablespoons
    olive oil, plus a little additional if needed
    2
    medium potatoes, peeled and thinly sliced
    1/2
    cup
    small Spanish chorizo, skinned and thinly sliced
    1
    cup
    mushrooms, sliced
    1
    cup
    scallions, sliced
    1
    tablespoon
    garlic, chopped
    8
    large eggs
    3/4
    teaspoon
    salt
    3/4
    teaspoon
    freshly ground black pepper
    2
    tablespoons
    fresh chives, chopped
    2
    tablespoons
    parmesan cheese, grated
    Directions
    Heat olive oil in 9- to 10-inch nonstick skillet. Add potatoes and chorizo and cook, covered, over medium-high heat 2 to 3 minutes, until the potatoes start browning and becoming tender. Add mushrooms, scallions, and garlic, and sauté over high heat, uncovered, 2 minutes. Set aside in skillet.
    Preheat broiler. Beat together eggs, salt, pepper, and chives in bowl. Add eggs to potatoes and cook over high heat, stirring with fork until eggs are mostly set, about 1 minute. (It is okay if some of the egg mixture is still wet.) Sprinkle cheese over tortilla and place skillet under hot broiler for 2 minutes to set top.
    Slide the tortilla onto a plate (pour a little oil around it to release it if it sticks to the pan). Cut into wedges and serve.
    Reprinted With Permission From Heart & Soul in the Kitchen

    The base number of servings for this recipe is 4
    OK

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