The inspiration for this Authentic Spanish Tortilla Recipe is my wife. We hosted some very special friends to celebrate my wife’s birthday. My wife requested that I make dinner. As any food blogger knows, that was not a very difficult request. I was all too happy to oblige. I had to have a theme and I decided on a Spanish themed meal. You will be seeing a number of posts the next couple of weeks highlighting the amazing meal we had.
A Spanish Tortilla is essentially a frittata. It is a SPANISH OMELETTE. Now there are many different ingredients that can be used in this tortilla but the most traditional is potatoes and onions. I served this frittata as one of the appetizers because it is pretty light. I topped it with a romesco sauce that was the perfect complement for the recipe. It is a smoky, tomato based sauce that I made gluten free.
There are not many steps needed to make this recipe. The potatoes and onions are sautéed to get crisp and softened respectively. Spices are added as are the eggs. The egg mixture is cooked on the stovetop until it begins to set. It is then moved to the oven to finish. The oven really makes it light and fluffy. Some other examples of frittatas I have made include an ASPARGAUS TATER TOT FRITTATA, MEXICAN FRITTATA and CORNED BEEF AND SWISS CHEESE.
The cast of characters.
The building of the Spanish Tortilla.
The Authentic Spanish Tortilla plated.
Authentic Spanish Tortilla Recipe
- 6 Whole Eggs beaten
- 2 Whole Chicken Chorizo diced
- 3 Whole Red Potatoes sliced
- 2 Tbsp Olive Oil divided
- 1/2 Cup Coconut Milk
- 1/2 Whole Spanish Onion sliced
- 1/3 Cup Manchego Cheese grated
- 2 Tsp Salt
Heat 1/2 of the olive oil over medium heat in a 8" oven-safe skillet. Add the chicken chorizo and cook until browned on all sides. Remove from the pan and pat dry with a paper towel. Set aside.
Add the potatoes and onion to the skillet, flipping and stirring so that they get coated by the oil. Continue cooking over medium heat, stirring occasionally, until the potatoes 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 and coconut milk with the salt in a small bowl.
Return the chorizo, potatoes and onions to the skillet, and pour the eggs over the top. Mix in half the manchego cheese. Cook over low heat for 3-4 minutes, shaking the skillet occasionally until the eggs begin to thicken. Top the tortilla with the remaining cheese.
Place the skillet into a 325 degree oven and cook until set. At the end, turn on the broiler on high and broil for 2- 3 minutes, until the top of the tortilla just browns.
This can be served warm or at room temperature. Cut into wedges and serve.
Adapted from Savvy Eats - http://www.savvyeat.com/tortilla-espanola/