If you are looking to up your weekend breakfast game, then this Spanish tortilla is for you.  My husband, John (JMac), and I first enjoyed this deliciously simple meal when we visited Spain, and every time he makes this, I’m instantly transported back to our favorite restaurant in Seville.

Ingredients:

• 8 large eggs

• 4 yukon gold potatoes (any waxy potato will do. approx 1.5 lbs)

• 1 large onion or 2 small (approx 1lb)

• A generous amount of extra virgin olive oil (approx 16 oz…enough evoo to cover the onions & potatoes. I know this seems like a lot, but you will save and reuse this oil for the future, so just go with it)

• sea salt

Optional ingredients:

• dice some chives to garnish

• top off with a few sprigs of microgreens for an extra nutritional punch

Directions:

• Thinly slice the onion(s) and potatoes. If we’re getting really precise, you could approximate the thickness for both to 1/8”

  • we usually cut the potato in half lengthwise, and then again so you have 4 quarters. Then we cut the slices, 2 quarters at a time to speed things up ;)

  • cut your onion in half and then make your thin slices

• Using a deep pan, heat all the oil on medium-high heat

• Once the oil is hot, add the onions to the pan in an even layer. (Important to add the onions first otherwise they will not caramelize)

• Add potatoes on top of the onion layer

• If the oil doesn’t seem like it’s covering enough of the onion and potato mixture, add some more

• Cook 10-15 minutes until caramelized

  • stir 2-3 times (it’s ok if the onions and potatoes mix now)

• Using a slotted spoon, transfer the potatoes and onion mixture to a large bowl

• Crack 8 eggs over the top, season with as much salt as you usually like, gently stir the ingredients together, but don’t whip!

• Cover the bowl and let the tortilla mixture rest for 15-20 minutes

  • the mixture should not be runny at this point because the egg will have absorbed into the warmth of the potato and onion

• Using a second nonstick pan, set the temperature to high heat and let the pan get really hot

• Add the tortilla mixture and cook on high heat for 1 minute

• Drop the temperature to low, and cook for 2 minutes

• Here’s the fun part, we’re going to flip the tortilla so we can cook the other side

  • using a plate larger than the pan, place the topside part of the plate face down on the pan. keep one hand on the handle of the pan, and using your other hand hold the plate tightly in place and flip over in a swift motion! you should now be holding the plate with the tortilla and the empty pan should be on top

  • lift the pan up, and return it to the stove

• Gently slide the tortilla back into the pan and repeat the process, cooking on high for 1 minute, and then for another 2 minutes on low

• Get that plate ready again, because you are going to master your flipping technique just like you practiced earlier

• We like to serve chopped with chives and Maldon salt, but feel free to get fancy with it

Recipe Notes:

This tortilla can be made ahead and stored in the refrigerator and reheated, or served cold. It makes a great make-ahead meal for entertaining or a make and immediately eat kind of meal.

Hot Tip:

Reuse and recycle that oil! Once it’s cooled, strain and pour into a mason jar and save it for your next tortilla :) Consider yourself eco-friendly and budget conscious.

Prep time:   cook time:     servings:

If you made this recipe, I’d love to see it. Please tag #bitesizedwellnessbylb on Instagram and you might even receive a personalized message from my mascot, Ziggy.

a few pics from our trip to Seville (2018)