Tortilla Española & Pan Con Tomate

Back in May my parents were planning to take a vacation around Spain and Portugal. They were so looking forward to enjoying tapas in Seville and Madrid, then heading to the northern part of Spain to enjoy pinchos in the Basque country. Unfortunately, due to coronavirus and all the travel restrictions those plans were cancelled... However, never those to be left out of a culinary experience they decided to make their own Spanish cusine starting with Tortilla Española and Pan Con Tomate. And let me just say, while we’re not Spanish and don’t have much experience with Spanish cooking, this recipe is absolutely killer. This will be a permanent addition to our arsenal of go-to recipes.

Serves 6

Ingredients for Tortilla Española:

3-4 medium potatoes

1/2 white or sweet onion

3/4 cup of olive oil

6 eggs

2 tbsp. of olive oil

1 tsp. fresh ground pepper

1 tsp. sea salt

  1. Peel potatoes and thinly slice length-wise, with a mandolin or something similar.

  2. Slice onion thinly.

  3. Using a large skillet, on medium high heat, heat olive oil and add sliced potatoes and onions.

  4. Turn potato/onion mixture regularly.

  5. Sprinkle generously with salt and pepper.

  6. Cook potatoes until tender and easily cut by a fork. This can up to 15 minutes. Note: You do not want the potatoes to be browned or mushy!

  7. While potatoes are cooking, whisk 6 eggs in a large bowl.

  8. Remove potatoes and onions from pan (you may need to drain off some excess olive oil) and add to egg mixture. Let stand for 15 minutes.

  9. Add two tablespoons of olive oil to pan and heat on medium.

  10. Add egg mixture, potatoes and onion to skillet and cook for five minutes on medium heat. Add a sprinkle more of salt and pepper.

  11. After 5 minutes, flip the tortilla. The bottom of the potato mixture should be firm, while the top might be a bit loose. (The best way to flip this is to place a plate on top of your skillet, flip the tortilla onto the plate, then slide back into the skillet.)

  12. Cook for an additional 5 minutes until firm.

  13. Slice and enjoy with the Pan Con Tomate!

Pan Con Tomate:

4 large tomatoes

1 tsp. garlic salt (optional)

1 tsp. of onion powder (optional)

2 tbsp. Olive oil

1 tsp. sea salt

6-8 slices of fresh bread (sourdough, French, baguette, ciabatta, all work!)

  1. Slice the top off of your tomatoes

  2. Using a cheese grater (or something similar) grate your tomatoes

  3. Use knife to rough chop the skins

  4. Place your grated tomatoes and skins in a small bowl, add the onion powder, and garlic salt. Mix well.

  5. Cut your bread into slices and toast

  6. Add the tomato spread to the top of the toast, and lightly drizzle with olive oil and season with sea salt.

  7. Enjoy with your Tortilla Española!

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