Tortilla Espanola
Tortilla Espanola is a casual dish that's made with a handful of ingredients and a single pan. It is versatile and can be eaten at brunch, as a light dinner, or sliced up and served as tapas.
The egg dish is mellow and satisfying, and comes to life when it's dipped in the accompanying aioli. This richly flavored sauce, made from Roasted Vegetable Seasoning, mayonnaise, and cream cheese, delivers depth with just enough heat to keep it entertaining.
Prep Time: 15 min.
Cooking Time: 25 min.
Servings: 4
Cooking Method: Stovetop
Category: Breakfast, Appetizers and Snacks, Vegetarian
Cuisine: Mediterranean
Ingredients:
Spiced Aioli
- 5 ounces cream cheese
- 2/3 cup mayonnaise
- 2 Tablespoons Roasted Vegetable Seasoning
- 1/2 teaspoon Smoked Sweet Paprika
Tortilla Espanola
- 1/3 cup olive oil
- 1 pound red potatoes, scrubbed and thinly sliced, approximately 1/8 inch.
- 1/2 large white onion, thinly sliced, approximately 1/8 inch.
- 6 eggs
- 1/2 teaspoon Fine Sea Salt
Instructions:
- Combine cream cheese, mayonnaise, Roasted Vegetable Seasoning, Smoked Sweet Paprika, and mix them together until they are thoroughly combined.
- Refrigerate sauce until ready to serve.
- Pour olive oil into an 8" oven-safe skillet. Heat the olive oil over medium heat until the oil is rippling.
- Add the potatoes to the skillet, making sure they are coated with oil. Fry over medium heat, stirring occasionally, until cooked and beginning to brown, about 5 minutes.
- Remove the potatoes to a paper towel to drain, and put onions in the skillet. Repeat.
- Once onions are draining, reduce the heat to low.
- Whisk the eggs with the Fine Sea Salt in a bowl.
- Layer all the potatoes and onions in the skillet, and pour the eggs over the top. Cook over low heat, shaking the skillet occasionally so the eggs don't stick. After 4-5 minutes the bottom should be developing a crust and should show browning.
- Slide the skillet into the oven and turn the broiler on high. Broil for 3-4 minutes, or until the top of the Tortilla Espanola is cooked through and browned. Cut into wedges and serve immediately, with plenty of aioli on the side.
