I've had Spanish tortillas in tapas restaurants quite often and love them (it combines so many things I love in one dish - eggs, cheese, and potatoes!). Contrary to what you may think from the name, this is not anything like a traditional tortilla and is more like an egg and potato omelette. This recipe is not quite like the authentic dish but it's a faster and easier version because you cook the potatoes in advance in the microwave and don't need to flip it because you finish it off with the broiler.
This recipe is also really easy to modify based on personal tastes. I've made this with other ingredients like green onions and zucchini (instead of the sundried tomatoes and mushrooms) and that was really yummy too, but this one is my favorite version that I make quite often. Keep in mind that if you eat it cold you may need to season it extra with some salt and pepper before serving. Also, the more additional ingredients you add, the more eggs and milk you may want to consider adding to keep the "tortilla" together.
Servings: 4 (but for me this is a 2-3 night meal dish)
6 large eggs
2 medium-sized potatoes, peeled and diced
1 medium onion, chopped
3 oz sundried tomatoes, chopped
2-4 oz goat cheese, crumbled (I do 4 because I'm a goat cheese monster)
5 oz baby bella mushrooms, sliced
1/4 cup skim milk
1//2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray or olive oil
Additional salt and pepper to taste
- Preheat the boiler.
- Peel and dice two medium-sized potatoes and microwave them, sprinkled with some water, in a lightly covered bowl for about 3-5 minutes until they are fork tender. I usually do 5 minutes with my microwave. Drain excess water and set aside.
- Heat a large oven-proof skillet over medium heat and when warm spray with a cooking spray or pour 1-2 tbsps of olive oil.
- Add 1 chopped onion, stirring occasionally, for about 2-3 minutes until the onions are soft.
- Add 3 oz chopped sundried tomatoes, 5 oz chopped mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dried rosemary and cook for an additional couple minutes.
- Add the softened potatoes to the onion mix and cook for an additional few minutes, stirring occasionally.
- While the onion and potato mixture is cooking, mix 6 eggs, 1/4 cup milk, and 2-4 oz crumbled goat cheese in a bowl.
- Increase heat to medium-high and pour the egg mixture evenly over the onion and potato mixture. I sometimes poke holes in the mixture and tilt the pan around a bit to get the egg mixture to spread evenly. Cook for 2-3 minutes on the stovetop until the eggs are just starting to harden.
- Carefully move the skillet into the oven under the broiler and cook for 3-5 minutes or until the eggs are cooked and the top is golden brown. Watch the "tortilla" carefully to make sure it doesn't burn as it cooks pretty quickly.
- Remove from oven and either serve warm or refrigerate it to serve cool later (I like both ways but in the summer time I prefer it cool). Season with salt and pepper to taste.
- Optional: Tease your pugs by placing delicious Spanish "tortilla" in front of them for pictures. This is especially tempting for Rosy who is also a goat cheese monster.
Rosy kept trying to sneak a taste. At first she started with licking the plate, but then she got more audacious!
Adapted from the potato and goat cheese Spanish "tortilla" recipe in The Six O'Clock Scramble cookbook.