With just a handful of everyday ingredients and a single pan, you too can enjoy the deliciousness that is a tortilla Espanola. Inspired by Spanish food, this meal is perfect for casual brunch dates with friends or family. It is a versatile dish that can also be sliced up and served as a delicious appetizer or tapas, as Spanish speakers would call it, before a fancy dinner.
Be sure to cover the potatoes and onions in oil entirely when you cook them, and be careful to remove them from the oil and dab them with paper towel to soak up some of that oil when the recipe calls for it. If you skip this step, the whole dish may turn out to be too heavy and greasy, plus the potatoes and onions may end up overcooked.
We used an 8-inch cast iron skillet for this recipe, though you could use a different size. 8 inch allows for it to be thick enough to be sliced easily- a bigger pan would make the slices thinner and possibly hard to manage. Cast iron is good to use because the required skillet must also be oven safe. The secret to browning the top of the dish is broiling it for 3-5 minutes after it has finished cooking on the stovetop. Cheese was not on the original ingredients list for this recipe, but we decided to include it for more depth of flavor and we added it to the top just before broiling so that the cheese would get nice and browned as well.
Jeff wanted to make a dipping sauce to serve with this dish, so he made a roasted vegetable aioli sauce using one of our seasoning blends. This was done quite easily; just combine five ounces of cream cheese, 2/3 of a cup of mayonnaise, 2 tablespoons of Roasted Vegetable Seasoning, a half teaspoon of paprika, and mix them together until they are homogenous. Chill the sauce until you are ready to serve your meal.
Our taste testers thought this was amazing, even though some of them had to scarf it down rather quickly. It’s nearly a fight to the death when Jeff makes something that tastes this good that everyone can eat; our whole staff wants a taste. Some of our taste testers dipped the aioli, but many of them just dumped a bunch of it on top and then scarfed their portions down. It was a deliriously delicious experience.
- 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.
- Heat the olive oil over medium heat in a 8" oven-safe skillet. You can use a 10" or even 12" skillet, but know that your tortilla espanola will end up very thin and more difficult to slice.
- Add the potatoes and onion to the skillet, flipping and stirring so that they are coated by the oil. Fry over medium heat, stirring occasionally, until golden and beginning to brown.
- Remove the potatoes and onions to a paper towel to soak up some of the oil, and reduce the heat to low.
- Whisk the eggs with the salt in a small bowl.
- Return the potatoes and onions to the skillet, and pour the eggs over the top. Cook over low heat for 3-4 minutes, shaking the skillet occasionally so the eggs don't stick to the bottom. After a few minutes, the eggs should be browning on the bottom.
- 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.