Spanish Breakfast Tortilla
Spanish Breakfast Tortilla
We love this potato and egg frittata. You'll find many variations in Spain where it is often cut into small squares and served along with other snacks as part of a tapas course. Here it's breakfast!
Servings: 4
Ingredients
- Sauce
- 1 large bell pepper chopped, roasted
- ½ cup slivered almonds toasted
- 2 cloves garlic finely sliced
- 3 tbsp tomato paste
- 2 tbsp flat-leaf parsley or basil finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 3 tsp olive oil extra-virgin
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- Tortilla
- 8 large eggs
- 2 tbsp olive oil (cook onion & bell pepper) extra-virgin
- 2 tbsp olive oil (cook potato) extra-virgin
- 2 tbsp olive oil (to cook egg tortilla) extra-virgin
- 1 medium brown onion thinly sliced
- 1 medium yellow or red bell pepper thinly sliced
- 1 cup baby spinach chopped
- 2 medium yellow potatoes thinly sliced
- ½ tsp sea salt
- ½ tsp sea salt
- â…› tsp freshly ground pepper
- â…› tsp freshly ground pepper (extra)
Step-by-Step Instructions
- Prepare the Sauce
- Blend the bell pepper, almonds, garlic, tomato paste, parsley (or basil), thyme, vinegar, and paprika powder.1 large bell pepper, 1/2 cup slivered almonds, 2 cloves garlic, 2 tbsp flat-leaf parsley or basil, 1 tsp fresh thyme, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp sea salt, 1/2 tsp freshly ground pepper, 3 tbsp tomato paste
- With the blender running, drizzle in the olive oil. Season with salt and pepper and refrigerate for now.3 tsp olive oil
- Prepare the Tortilla
- Preheat a cast-iron skillet over medium heat.
- In a medium-sized bowl, whisk the eggs, 1/2 tsp salt and 1/8 tsp ground pepper together.8 large eggs, 1/2 tsp sea salt, 1/8 tsp freshly ground pepper
- Add 2 tbsp olive oil to the heated skillet. Now add the sliced onion and bell pepper, and cook 3 - 4 minutes until the onions are translucent. Stir in the spinach, cook for 2 minutes.2 tbsp olive oil (cook onion & bell pepper), 1 medium brown onion, 1 medium yellow or red bell pepper, 1 cup baby spinach
- Now turn up the heat to medium-high, add 2 tbsp olive oil, the potatoes, remaining 1/2 tsp salt and 1/8 tsp pepper. Cook for 5 minutes until tender, maybe even a little browning.2 tbsp olive oil (cook potato), 2 medium yellow potatoes, 1/2 tsp sea salt, 1/8 tsp freshly ground pepper (extra)
- Now scoop the potato-mixture into the eggs then add the onion, bell pepper, and spinach mixture.
- Remove to to a plate-towel lined plate.
- Wipe out the skillet and add the 2 tbsp remaining olive oil. Now pour in the egg and potato mixture, and cook for about 5 minutes on low/medium until the bottom is set and a little browning occurs.2 tbsp olive oil (to cook egg tortilla)
- Use hot pads and invert a cutting board or large plate over the skillet and turn the tortilla onto it. Your tortilla is now flipped over. Slide it back into the pan and continue cooking for a further 4 -5 minutes until it is completely set and cooked in the middle.
- Allow to rest for 5 minutes before serving. Serve with the sauce and enjoy!