Spanish Tortilla Recipe

How-To Video for Chef Rachel's tortilla española, or Spanish Tortilla Recipe! >

Ingredients

• 1.5 T neutral oil, like Sunflower

• 1 medium potato (Yukon gold or Russet), medium-diced

• 1 small onion, small-diced

• 3 garlic cloves, thinly sliced

• 6 eggs

• 1 bunch fresh spinach, blanched, or 1 pack frozen spinach

• 1 T Burlap & Barrel Tomato Powder (optional)

• 2 T olive oil

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Method

Put neutral oil and diced potato in 8-10” skillet (preferably cast iron or non-stick) over medium heat. Season with salt and pepper and cover with lid. Let the potatoes cook, stirring occasionally to prevent sticking, until starting to brown and just softening. Add onion and garlic to potatoes, stirring to combine, and re-cover with lid. Cook until onions have softened and potatoes are cooked through.

Squeeze excess liquid out of spinach and rough chop.

In a medium bowl, whisk eggs well until foamy. Add spinach, salt & pepper to taste, and tomato powder (if using) to eggs, whisking to combine. Add onion-potato mixture to egg mixture, scraping any browned bits from pan. Mix well.

Set skillet back on the stove, increasing heat to medium-high. Add one tablespoon of olive oil, then pour in egg mixture. The egg mixture should sizzle. With a spatula, spread everything out into an even layer and gently flatten.

After about 30 seconds, reduce heat to medium-low. Using fish spatula (or other thin flat metal spatula), gently lift the sides of the tortilla and tilt the pan, coaxing the oil to different spots and nudging it under the mixture to prevent sticking. Once the underside of the tortilla has turned golden brown and the egg has started to set, it is ready to flip. Shake the pan to make sure that it moves as a single unit. If it doesn’t, gently slide spatula underneath to release any stuck part from the pan, adding additional oil if necessary.

Place a dinner plate upside-down over tortilla, holding in place with hand. In one swift motion, invert the tortilla onto the plate.

Set skillet over burner again, and gentle slide inverted tortilla back into pan. Gently press down all over tortilla with spatula. Once raw egg stops seeping out of the top when cooking, the tortilla is ready.

Slide tortilla onto clean plate. Eat right away or save for later. Tortilla is delicious reheated or eaten cold, with a side salad or romesco sauce.

Spanish Tortilla Recipe by Chef Rachel Aiken, Family Meal, LLC