Don’t confuse this recipe with the flour or corn tortillas you’re using to make breakfast burritos or quesadillas. A Spanish tortilla is an egg and potato omelet that is popular in many restaurants around Spain. There’s of course lots of olive oil (as is many Spanish recipes) and the use of some traditional spices. Above is a picture of today’s finished product. Yum!
If you’d like to try this out for your next Sunday Brunch, here are the steps & best practices for our favorite version: Spinach & Manchego Cheese.
Ingredients
- Extra-virgin olive oil
- 1 small onion, diced
- 1 cup red skin potatoes, diced
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon smoked paprika
- 8 large eggs (if you’d enjoy a fluffier tortilla, use 6 large eggs & 4 large egg whites)
- 1/2 cup Manchego Cheese, shredded
- 3 cups baby spinach, roughly chopped
- Salt & pepper
The fresher the better. Farmer’s Markets are always the best for fresh produce & local cheeses!
Here’s the boys gathering the tablespoon of fresh thyme. It takes longer than you think!
Here’s a quick look at the prepped materials. Make sure to wash produce & measure quantities out properly. It’s always handy to have everything officially prepped before starting the cooking process.
Of course you should also enjoy your favorite morning beverage & an appetizer of choice. Freshly baked bread is our favorite choice! We unfortunately didn’t personally bake this bread but it was delicious!
Directions
- Heat some of the oil in a medium nonstick skillet over medium heat. Add onion and cook for 3 to 4 minutes, stirring until translucent. Add salt and pepper to taste.
- Add in the potatoes, thyme, and paprika to cook for another 2 minutes. Best Practice – Cook the potatoes before adding to this mixture. It will allow a more flavorful taste instead of cooking alongside others. Quick Tip – We were quite hungry and went the quick & easy route by adding the potatoes right after the onion step and added water to steam them some. Either way is acceptable!
- In a large bowl, whisk eggs in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt, and pepper until combined.
- Wipe your pan clean and heat some oil over medium heat. Pour in the egg mixture, cover, and cook until the edges are set and the bottom is browned; 4-5 minute cook time.
- To flip the tortilla, run a spatula gently around the edges to loosen some. Take a plate large enough to cover entire top of pan. Invert plate over the pan and turn the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3-6 minutes. If you’re unsure as to it being done or not, poke and prod until you’re confident!
- Slide out of the pan onto a serving plate and cut into sixths.
Voila! You’ve just made a delicious Spanish Tortilla. This can be served warm or cold depending on preference and all sorts of condiments can be enjoyed alongside to compliment flavors & personal taste.
We couldn’t provide this post without mentioning some of our FAVORITE hot sauces! From Left to Right, here’s a quick description of the hot sauce & where it derives. *Click on the MI hot sauces to find where you can find them!
- Sriracha – Chili hot sauce. Mild spice. Very popular all over the world!
- Valentina – Citrus flavor with a spicy finish. Mild spice. Most groceries carry this flavor.
- Ray’s Polish Fire* – Put this hot sauce on almost anything! Medium spice with smokey flavor.
- KaBOB’s Kick’en* – A spicy blend of cherries and chili peppers. Sweeter flavor with mild spice.
Enjoy trying this recipe & trying one of these amazing hot sauces!!
