Many years ago I had a friend from Argentina who introduced me to the Spanish Tortilla, and it was love at first bite. A cousin to the Italian frittata, the Spanish tortilla goes by tortilla de patatas or tortilla española, and always includes potatoes. The frittata is a bit looser on the ingredients; the only must-have is eggs. A frittata is usually finished under the broiler, a tortilla is cooked, flipped and finished on the stove or oven. Both are easy and quick preparations that suit any meal you need.
At my house Sunday is our lounge-around day. I wake much earlier than my daughter, and we tend to graze through the day. For us Sunday dinner is often a simple meal. It’s also usually what’s on CLD on Monday. Saturday night, on our way home from dinner I started talking about what we might like for dinner Sunday. Rachel has no patience or interest in these conversations, but I persist. “What about____ or ____, or ____?” Crickets. I get it, she has other things on her mind. Honestly, so do I, but planning dinner is a good distraction.
Looking around I found a great tip for making a tortilla on Food 52 (my current favorite go-to). I cooked the onions and potatoes on the stove in a pan, but baked the assembled components in a spring-form pan. Despite the temptation to add other ingredients I went classic, and just used onions and potatoes. We had our Spanish Tortilla with some pan roasted Brussels sprouts, and watched the Summer episode of the Gilmore Girls.
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Meal type||Breakfast, Lunch, Main Dish|
|Misc||Child Friendly, Serve Cold, Serve Hot|
- 1.5lb yukon gold potatoes (peeled and sliced into 1/8)
- 1 Large onion (cut in half and sliced thiin)
- 1/3 cup olive oil
- 6 Large eggs (beaten)