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Tortilla Espagnole
On Thursday nights, Sandra’s been taking a Flash class down at Ryerson, so I’m on my own once a week to work on code and hang out with the dogs. I generally use the time to get all the things done I just don’t feel like doing when she’s around; laundry, computer stuff, dishes. But also, I take the opportunity to cook dinner for myself, choosing recipes that she wouldn’t like.
This simple skillet involves sauteeing potatoes and onions, and cooking with an egg mixture, then finishing under the broiler. I made a few twists to the base recipe to make it healthier.
Enjoy!
Tortilla Espagnole Swenson-Style
Makes two generous servings. For more, double the ingredients and use a full size skillet.
Ingredients:
- 2 white potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 3 eggs and 2 egg whites
- 2 T shredded aged parmesan (optional, but delicious)
- Olive oil
- Salt, pepper and chili flakes
Instructions:
Preheat the broiler to high.
Heat 1 T of olive oil in a small omelet-sized ovenproof skillet. Add onions and potatoes and season with salt and pepper. Stir to combine and cook over medium until tender but not falling apart.
Meanwhile, in a medium bowl, beat eggs and egg whites to combine and add additional salt, pepper, and chili flakes as desired.
When potatoes and onions have cooked, add to bowl of egg mixture. Add 1 T of olive oil back to skillet and heat. Pour egg / potato mixture into the skillet evenly. Do not stir!
Let cook, covered if possible, over low until the edges are fully cooked and the middle is set but still glistening, approximately 10 minutes.
Sprinkle parmesan evenly over the top.
Uncover and put under the broiler for an additional minute or two until cheese has melted slightly and top is a light golden color.
Remove from oven and let sit for 5 minutes. Place a plate over the skillet and invert, then slice and serve.
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March 5th, 2010 at 1:48 pm
YUM!!! (and what is there NOT to like in that recipe. seriously. looks so tasty and simple. mmm)
March 5th, 2010 at 11:33 pm
That looks so good! I’ll have to try it this weekend… or maybe now!
March 6th, 2010 at 9:51 am
Just made it for breakfast, thanks for the idea!! We don’t have an oven-safe skillet, though (I know, I know) so I put it into a pyrex casserole and baked before broiling — worked very well! And yet another excuse to use the mandoline!
March 6th, 2010 at 3:54 pm
It’s also great reheated the next day.
March 8th, 2010 at 11:36 pm
delicous recipe and food really
March 15th, 2010 at 1:54 pm
At home my mum made it on a frying pan, and so I do. It is the traditional way. When it is done on one side you turn it round using a plate. You don’t need an oven. There’s even a video about it
http://www.youtube.com/watch?v=TR-oqqkKi4U
June 14th, 2010 at 10:24 pm
delicous recipe and food really