Take a traditional potato-and-egg open-faced omelet, deconstruct it, cut the cooking time in half, and you have a Cheat’s Spanish Tortilla! A breakfast with everything you need in one pan: carbs, protein, and a caramelized topping that ties it all together.
I’ve been to Spain, but I’ve never had a Spanish tortilla. Truth be told, I’ve never even seen one in real life. But I’ve heard the stories: how it’s a labor of love, how it demands time and attention. There’s something gratifying about a dish you have to earn. It keeps you on your toes, but then rewards you with complex flavors that can only be achieved over time. But sometimes, you’re lucky enough to find a shortcut. And who doesn’t love a shortcut?
It’s best to use leftover potatoes or boil them the day before. Starting with boiled potatoes means most of the work is already done. This dish is incredibly customizable and forgiving, there’s not much you can do to ruin it. But the result is so good, you’ll find yourself making it again and again.
A Foolproof Recipe
I first came across this recipe in Make More with Less – a fantastic cookbook – and it’s quickly become one of my favorites. I’m a big fan of recipes that are inherently simple and adaptable, and that’s pretty much the spirit of the book. This is my adapted version, but feel free to make it your own and adjust as you like.
It’s only a handful of ingredients and most can be measured with the heart. Because it’s so flexible, the recipe can be easily scalable. Just increase the number of eggs and potatoes according to how many people you’re serving – or how hungry you are.
Tips & Variations
In the spirit of keeping things simple, this recipe keeps the ingredient list at a minimum. That said, it’s also an opportunity to add whatever spices you feel like. When making hash browns, for instance, I like to season my potatoes with garlic and onion powder. But here, I usually stick to the holy grail of olive oil, salt, and pepper. Still, if your hand perhaps happens to hover over the spice drawer, it’s alright; this recipe will happily absorb the extra flavor.
Caramelizing the onions is the most time-consuming step, though hardly laborious. All it requires is that you keep an eye on them. If you’re making this for breakfast, you have options: caramelize them the day before and tuck them into the fridge, or just fry them in vegetable oil – a quicker process. Instead of caramelized, they’ll be delightfully crispy. At this point, this version is only a faint memory of the original, so we might as well keep marching farther away from the real thing.
FAQs
Can I make this Spanish tortilla ahead of time?
Yes! You can make the components ahead of time, then quickly put it together the next morning. Boil the potatoes, caramelize the onions, then all you have to do is heat the potatoes and cook the eggs.
What kind of potatoes work best?
Be creative and use whatever potatoes you have lying around! I mean it: from baby potatoes to roast potatoes, to even French fries!
Can I add extras?
Keep it simple and add any fresh herbs you have on hand. But turn this into your signature version and add cheese, chili crips, or even aioli.
Looking for more breakfast inspo? Try my Cherry French Toast.
For another cozy egg dish, don’t miss my Creamy Kale and Eggs Skillet.
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If you try this Cheat’s Spanish Tortilla, please let me know in the comments! I’d love to hear from you.
Ingredients
4 tbsp good-quality extra virgin olive oil
4 shallots, halved and thinly sliced
4-6 cooked potatoes, sliced into ¼ inch rounds
2-4 eggs
Salt and black pepper
Fresh chives, chopped
Directions
Caramelize the shallots: heat olive oil in a medium skillet over a medium. Any excess oil is used to fry the eggs at the end.
Add the shallots to skillet along with a good pinch of salt. Cook for 10-15 minutes until very soft, golden and caramelized, stirring consistently.
Using a fork, lift the shallots out of the pan and set aside on a plate, leaving the oil in the pan.
Make the tortilla: arrange the potato slices in layers and cook for about 5 minutes, flipping them halfway through, until they are lightly browned on all sides.
Turn up the heat a little and make a space in the pan to crack an egg into. Make another gap, pushing the potatoes to one side and cracking the egg into the oily gap. Season with salt and pepper, and cook to desired doneness.
Finish with caramelized shallots and chopped chives. Serve.
@heythereannao when you fall asleep thinking about breakfast 🍳
♬ Sogni ancora - Piero Piccioni
so good! 🙂 Mike
Thank you, Mike!!