Food & Drink Magazine

Meatless Monday Spanish Tortilla

By Fitnspicy @fitnspicy

I think back to when we were in Spain in November/December of 2011 and I think about all great food we ate and wine we drank. One of those dishes that you get as a tapa at a bar is a Spanish tortilla, a dense almost quiche like snack. Cut into squares or pie shaped this is good warm or cold. As a snack, lunch or dinner.

The key to this dish is getting the potatoes thin enough so they get crispy, I use my Oxo Slicer and they were a great consistency but I might go even thinner next time. Neither of us missed the meat in this dish but a little chorizo would be pretty fantastic in it.

To give this dish even more flavor I definitely recommend cooking it in a cast iron skillet, just make sure it is well seasoned and you can get all the potatoes in it. They make a crust at the bottom and get nice and crispy and the flavor from the cast iron is so much better!

Spanish Tortilla (1 of 3)

Spanish Tortilla (2 of 3)

Spanish Tortilla

Meatless Monday Spanish Tortilla

by A Fit and Spicy Life

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Keywords: entree eggs

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Ingredients (Serves 4)

  • 2 tablespoons extra-virgin olive oil
  • Salt/Pepper
  • 8 ounces red potatoes (about 2 medium), cut into (1/8-inch-thick, a mandolin or slicer is best for this, you want them thin)
  • 1 cup water
  • 2 tbsp milk
  • 6 large eggs
  • 2 large egg whites
  • 2 cups baby spinach leaves
  • Hot sauce for dipping

Instructions

Preheat broiler to high.

Combine the potatoes and 1 cup water in an oven proof skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.

Combine half-and-half, remaining 1/2 teaspoon salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk.

Heat the same skillet you used to cook the potatoes in over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sauté 4 minutes or until browned. Add spinach; sauté for 1 minute or until spinach wilts. Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.

Broil tortilla 4 minutes or until top is lightly browned and center is set.

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