Basque Potato Tortilla, or Tortilla española, happens to be one of Spain’s most famous and national dishes that is loved by all! Made with ingredients you probably have at home: potatoes, eggs, and onions, and simply delicious!
This week’s French Fridays with Dorie was a simple Basque Potato Tortilla. I was looking forward to making it for dinner. I was curious to see how Dorie makes her tortilla. I loved this recipe. The rosemary and garlic was perfect with the potatoes. I added a little Gouda cheese on top that I had in my cheese drawer. I also added the cayenne that the recipe calls for and a few dashes of paprika on top.
Basque Potato Tortilla-French Fridays with Dorie
You may ask why a tortilla is eggs and potatoes? There are different meanings of a “tortilla”. This is what I found doing a little research online: ” In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour. A similar bread from South America is called arepa (though arepas are typically much thicker than tortillas). This form of bread predates the arrival of Europeans to America, and was called “tortilla” by the Spanish from its resemblance to the traditional Spanish round unleavened cakes and omelettes (originally made without potatoes, which are native to South America).”
Here is why it is called a “tortilla” in Spain: ” The Spanish word tortilla denotes two different classes of foods, depending on where the term is encountered. Etymologically, it is derived from the word torta, meaning a plain round cake.
In Spain and South America, a tortilla is any omelette, often a round, layered omelette (i.e., not folded over), most typically made with layers of eggs, very thinly sliced potatoes, such seasonings as the chef desires, and cooked in vegetable oil. It is usually served cold as an appetizer or bar snack. The terms Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe in Spain, an omelette with stir-fried potatoes and chopped onion, often served as a staple food in Spanish bars and cafés. American versions of Spanish and South American tortilla are usually cooked in vegetable shortening, commonly with bell pepper and/or onion and/or chives; and typically served warm instead of cold.”
I don’t know about you, but I am pretty happy eating any kind of tortilla!
A mixed organic salad paired perfectly with the Tortilla. I made a delicious Classic French Salad Dressing to go with my organic mixed green salad. A simple and flavorful dinner. I can’t wait to have another slice tomorrow for lunch!
Here is my Classic French Dressing recipe. It’s all made in a blender. It’s tangy and addictive.
Classic French Salad Dressing
3 tablespoons pomegranate vinegar
9 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 finely minced onion
2 cloves garlic, smashed
salt/pepper to taste
Put all the ingredients in a blender. Give it a whirl to chop the onion and the garlic. Slowly drizzle the olive oil into the top of the blender and mix until blended. Pour the dressing into a jar with a lid and use on your favorite salad.
Be sure to refrigerate. Keeps for at least one month.
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Basque Potato Tortilla
- 3 1/2 Tablespoons extra virgin Olive Oil
- 1 pound potatoes peeled and cut into 1/2 inch cubes
- 1 onion coarse chopped
- 2 cloves garlic finely minced
- 1 sprig fresh rosemary (not the stem) chopped
- 9 Eggs
- 1 ⁄2 teaspoon Spanish paprika
- Salt & Pepper to taste
- n a large skillet (or cast iron skillet), add 2 tablespoons of the olive oil. When heated up, add the onions, garlic, and rosemary (if using). Saute’ until the onions are translucent.
- Remove onions and garlic from pan and set aside in a large bowl.
- Add the potatoes to the hot oil. Cook until the potatoes are golden and tender when pierced. Once potatoes are tender, add them to the onion mixture.
- Turn oven onto the broil setting.
- In a large bowl, beat the eggs with salt, pepper and paprika, then add to onion and potatoes mixture.
- Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--clean pan helps to release the tortilla)
- Return the skillet to medium high heat, then add the rest of the olive oil to the hot skillet, and once the oil is hot add the potato and egg mixture.
- Immediately lower heat and cook until the eggs start to set (about 2 minutes). Let the eggs slowly cook without touching them.
- Release the edges of the tortilla by using a heatproof spatula to run around the edges of the skillet.
- Cover the skillet and slowly cook until the eggs set on top for about 8-10 minutes. There will be some liquid and jiggly egg portions on top.
- Continue to cook, adjusting heat to prevent bottom of tortilla from burning, and run the spatula around edge and bottom of tortilla to prevent sticking, about 3 minutes longer.
- The top may will still be a bit jiggly.
- Place pan under the broiler and let cook until the top is set and the tortilla is a nice golden brown (1½ - 2 mins). Be sure to check at one minute, it could already be golden brown and ready. If not ready at one minute mark, broil another half minute to a minute until it sets.
- Let cool, then serve.
Leftovers: Even better at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving.