How To Make Tortilla Espanola Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a healthier fat profile.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients while frozen hash browns save prep time.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions offer a milder flavor, while leeks can be more affordable.

Preheat the oven to 400 degrees.

Crack the eggs into a large bowl and whisk them together, then set aside.

Remove the top third of the red scallions and slice the rest on a diagonal, then set aside.

Peel the potato, cut it in half, then into quarters, and slice into 1/4 inch thick slices.

Heat olive oil in a skillet and add the potato slices, browning them.

Once the potatoes are browned, remove them from the pan and add the scallions to brown them.

After the scallions are browned, add the potatoes back into the pan and season with a little more salt, spreading them evenly across the bottom.

Pour the whisked eggs over the potatoes and scallions evenly.

Sprinkle the diced havarti cheese over the surface of the eggs.

Place the whole skillet in the oven and bake for 15 minutes.

After 15 minutes, check if the tortilla is done by gently poking the top; it should feel firm and springy.

If the top looks runny, return it to the oven for about 5 more minutes.

Let the tortilla cool to room temperature before removing it from the pan.

Run a knife around the edge of the pan to detach the tortilla, then use a metal spatula to ensure it’s not stuck to the bottom.

Place a plate on top of the pan, hold both firmly, and flip to release the tortilla onto the plate.

Cut a generous slice and serve with a fresh slice of baguette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens