Weekend cooking – Spanish tortilla

As much as I love corn or even flour tortillas, a Spanish tortilla is as good if not better. It’s not eaten the same way nor is the taste anything like the others, but it is hard to beat. You can eat them for breakfast, brunch, lunch, dinner, whenever.

There are many other tortilla recipes out there and yes, you can mix things up a bit and play with the ingredients if you like but the simple egg, potato and onion version is the easiest. This is one of those easy and flexible meals that can be prepared and eaten any time of the day or any time of the year.

Even if you don’t speak Spanish, this is another easy to follow tortilla recipe. Add a nice green salad on the side and you’re set to go.

An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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13 Responses to “Weekend cooking – Spanish tortilla”

  1. karmanot says:

    Yummmm! I love messy food—-

  2. HolyMoly says:

    I think what’s best for me, anyway, is to reduce the amount of potatoes and other fillings. I try to limit myself to two eggs. I heard somewhere that two eggs a week is the limit, as far as cholesterol is concerned.

  3. I’d think 2 eggs was a bit lite, then again look at the amount of potatoes when he cuts his.

  4. HolyMoly says:

    I fixed this for supper tonight, with a little bacon mixed in. Not bad! I think I used too many potatoes/onions because two eggs wasn’t enough…I couldn’t cut a pie piece like the guy in the video. But with a little garlic powder, salt, and pepper, I was very well satisfied!

  5. BeccaM says:


  6. BeccaM says:

    Oh, and a lovely addition to the pulled turkey on kaiser: Sprinkle with shredded sharp cheddar or crumbled feta, then nuke in the microwave for 20 seconds.

  7. Zorba says:

    Sautée the onions and garlic first, in olive oil. Set aside. Sautée the zucchini and mushrooms next. Add back the onions and garlic into the pan. Add your beaten eggs with herbs, salt, pepper,to the veggies (lower the heat at this point).
    When the bottom is well set, you can either finish in the oven, or do as I do and finish under the broiler.
    Sprinkle with as much grated cheese as you want. Cut in wedges, serve on rolls with the salad dressing.
    I’ll let you know later about a nice Greek vegetable mixture I make with zucchini and dill and fresh tomatoes. ;-)

  8. BeccaM says:

    Sounds delish, too. We’re growing zucchini this year, so I think there’s a chance we’ll be needing some good recipes. Gracias!

  9. Zorba says:

    Yep. I think that most people can eat great-tasting but high-caloric stuff, just not all the time, and just don’t pig out. Moderation is the key.
    I like the kaiser roll idea for your pulled turkey (or any crusty roll). Messy, but mmmmmmm!
    When I am overwhelmed by zucchini in the summer, I make a zucchini frittata with mushrooms, onions, garlic, some fresh oregano and basil from the garden. We cut it into wedges and serve on a crusty roll, with Parmesan or Romano sprinkled on top, as well as a nice Italian-style vinaigrette. Also messy, but good.

  10. BeccaM says:

    Thank you, Zorba!

    You’re right though, the main thing about that tortilla recipe is obviously the need for small portions. ;-)

  11. Zorba says:

    The recipe sounds great! Thanks, Becca!
    As for your arteries congealing, it won’t be because of the olive oil (mono-unsaturated fat is good for your cholesterol levels!). It will be because of the fat in the eggs.
    Not to mention the fact that, if people are watching their weight, this is not a low-calorie dish. ;-)

  12. Zorba says:

    Sounds like some of the frittatas I make, as well as a couple of Greek egg dishes. ;-)
    I have a feeling that this type of dish is basically spread all over the Mediterranean, with various vegetable, cheese, meat fillings.
    Great stuff, in any case. Perhaps not something you would want to eat every day, though, if you’re watching your weight and health.

  13. BeccaM says:

    I felt my arteries congealing as I watched the tortilla being cooked… So much oil! lol Still, it looked delicious and I may give it a try someday.

    I’ll counter with a variant on my Mom’s old recipe (her version used beef):

    Slow-cooked Spicy Pulled Turkey.

    Although it takes a long time to cook, prep is minimal and overall it is ridiculously easy to make.

    (Note: This recipe also works with chicken, beef, or lamb, although with the latter two, initial pan searing on medium high is recommended. Overall, this works best in a large roast-sized crockpot. For smaller pots, reduce ingredients accordingly, and yes, it is possible to cut the meat into pieces to fit if necessary.)

    – One turkey breast, either boneless (like in the 5lb range) or on the bone, doesn’t really matter
    – One large white onion, chopped
    – 5-6 pieces of garlic, chopped
    – 3 medium to large sized Hatch chiles, de-seeded and chopped (use fresh Anaheims if you can’t get real, non-canned Hatch)
    – A few tablespoons of butter, softened and melted
    – A few mixed-together teaspoons of whatever spices you like (I went with dill weed, oregano, garlic salt, and poultry seasoning)
    – A few dashes of soy, Worcestershire sauce (added late).

    Spread the onions, garlic, and chiles evenly in the bottom of the crock. Pat dry the turkey and put on top of the veg mixture. Rub it with butter and sprinkle on the spices.

    Cover and cook on high for 1 hour, then 5-6 hours on low. Resist the urge to check often, because you want the heat to build up and cook it thoroughly. Remove the turkey from the crock and let it cool for about 10 minutes. If there’s any string netting, cut this away now and also remove and discard any skin or fatty bits. Use a pair of forks to pull apart and shred the turkey, which should almost literally fall apart at this point. Return the shredded meat to the crock and stir it up, so that the mixture takes up the vegetables and juices from the bottom.

    Now is the time to fine-tune the taste. For my last go, I just used the gravy packet that came with the turkey breast, mixed it with hot water according to directions, added a few dashes of soy and Worcestershire, poured it all in, stirred, and called it done. Other options would be mustard, sour cream, or homemade barbecue sauce, whatever you like. Imagination is the only limit.

    Continue cooking on low heat for another hour or so, although if you want to push it a bit, high heat is fine. Stir occasionally. Serve as-is with sides, or on kaiser or hard rolls, or open-faced on sourdough. It can also go into tacos or fajitas. (Personally, I prefer on kaisers, although it does make for a messy, but delicious sandwich.)

    Serves 6-8. Leftovers can store for several days in the fridge, and can also be frozen into meal sized portions.

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