How To Make Tortilla Espanola - Louisa Shafia: Lucid Food

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil maintains a high smoke point and is healthier.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

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 cut it into quarters, and slice each quarter into 0.25-inch thick slices.

Heat a pan and add olive oil, then add the potato slices and let them brown.

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 sprinkle with salt, spreading them evenly.

Pour the whisked eggs over the potatoes and scallions in the pan.

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

Place the whole pan 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 an additional 5 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 the pan and plate firmly, and flip to release the tortilla onto the plate.

Cut a generous slice and serve it with a fresh slice of baguette, garnished with edible flowers if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens