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!
I’m not a meat and potatoes kind of a girl. I am definitely an egg and potatoes kind of a girl. Especially when it is made with onions and garlic!
Scrambled eggs are not eaten for breakfast very often over here. Occasionally I like to make a frittata. Frittatas are like a Tortilla. My frittatas are usually made with potatoes, zucchini, and onions. A little grated cheese; whatever cheese I have in the fridge is fine. Another fantastic egg recipe is this salmon and spinach tart! Another great egg idea is this torta salata-mixed vegetable galette.
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 has 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 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called "tortilla" by the Spanish from its resemblance to the traditional Spanish round unleavened cakes and omelettes (originally made without potatoes, which are native to South America).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!
Dorie’s book is gorgeous. The French Fridays with Dorie group is not sharing recipes. If you don’t already have this book, you should check it out. You could see the rest of the group’s recipes here and join us if you like!
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.
Thank you for stopping by today! I appreciate your support and adore your comments.
Thank you so much for buzzing my Crostata alla Ricotta and Chocolate Chips to the Top 9 today on FOODBUZZ! It made my day!!
I hope you are having a lovely week.
Basque Potato Tortilla
Ingredients
- 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
Instructions
- 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.
Notes
Leftovers: Even better at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving.
Joy (The Herbed Kitchen) says
Now I have a sneaking suspicion I'll be making a frittata in the morning. I still remember the first time I ate one at the first restaurant I worked in (well, the first restaurant that didn't have a counter) and my whole jaded outlook on eggs was transformed. Your frittata looks just as delectable!
Sara @ Saucy Dipper says
I made a Spanish tortilla not long ago. I was shocked at how heavy it was. But...sooooo good. Great comfort food.
Sandra says
That is just beautiful, and dressing sounds fantastic! Nicely done lady:)
Lisa {Authentic Suburban Gourmet } says
What a absolutely perfect frittata. The dressing you shared sounds divine with the addition of pomegranate vinegar! YUM!
Cookin' Canuck says
To me, this is the perfect dinner! Easy, wonderful textures, and full of flavor.
BakingWithoutaBox says
What a gorgeous dish! Love the skillet shot. Those are some amazing looking eggs. And beautiful styling!!
vtkitchen says
this looks really good. i don't eat eggs, but this might be possible with tofu. is it built on a base of tortilla? i can't quite understand why it's called tortilla.
Umm Mymoonah says
Potato tortilla with salad looks great, I'll plan this for my weekend may be. BTW I just love your blog title, I'll just go through your blog to check out all your fine recipes.
Shawn says
I know what I'm having for lunch today 🙂
Lizzy says
Gorgeous photos...mine stuck a little more, but still delicious! Your simple salad dressing sounds perfectly delightful...will try soon!
Mardi @eatlivetravelwrite says
I absolutely loved this dish too - not only was it tasty and simple but it brought back memories of a wonderful summer in the Basque country. SNAP! on nearly identical lead shots in our posts! Have a great weekend!
Michael Toa says
This looks so gorgeous and delicious. Egg and potatoes are so good together.
marla says
This would be great for any meal of the day. Gotta get a cast iron skillet pronto!
Stephanie says
I'm with yah! I love eggs and potatoes, too! And this looks extraordinary! I could definitely have this for dinner.
And your version of French dressing looks awesome. Pomegranate vinegar? Cool!
Lindsay @Eat, Knit, Grow says
Looks so good! Tortilla, yum my childhood is calling. You just made me want a Tortilla so bad!
Christine Wu says
I'd chose eggs and potatoes over meat and potatoes any day. You make me hungry and it's only 5am here.....
Susan says
Yum! A classic tortilla ... and thanks for the dressing recipe. We're always looking for new combos for the greens!
SaraOneTribeGourmet says
Bella, I'm amazed at your talents! you are an awesome baker and an awesome cook too! I can only cook not bake! 🙂 lovely recipe! I'm also an egg & potato girl!
Angela@RecipesFromMyMom says
That's how I love to have salad with frittatas or quiche - on the same plate so I can get a little bit of each and sop up some dressing. Your FFWD posts make me want to join the group.
The Mom Chef says
Is it bad that I'm thinking I might make this as soon as I take Dudette to preschool so I don't have to share it? Wow, it looks good. I have the cookbook now. I love potatoes and eggs. Absolutely love them.
Lindsey @ Gingerbread Bagels says
Mmm oh my word that looks soo good, your photos are gorgeous. This is one of my mama's favorite foods ever and she was so excited for me to make the tortilla but I'll just let her stare at your lovely photos. 😉
I don't eat eggs ever but oh my word for some reason do I love tortillas! I wish I could eat yours right now.
And I just love how you paired it with a salad and the dressing sounds amazing. I'm going to try that! 🙂
Anonymous says
Wow this looks amazing! I definitely love eggs and potatoes too... cannot go wrong!
Claire Gallam says
This looks so delicious! I'm a meat, eggs and potatoes kind of girl!
A Thought For Food says
Give me that place and a glass of white wine and I'm a happy man. Love this post, Lora!
Candy Girl says
Looks fantastic! Great photos!
MarmandeintheKitchen says
Looks great, and such beautiful photos!
Georgia (The Comfort of Cooking) says
Lora, this potato tortilla looks so flavorful and absolutely delicious. Thanks for the interesting bit of education on Spain's "tortilla", too - Very cool stuff! Have a great weekend!
briarrose says
This looks so tempting. Lovely job.
Pomegranate vinegar in the dressing...delightful.
Seattle Pastry Girl says
Gorgeous photos. I had mine for breakfast, going to have leftovers tomorrow with salad and your dressing sounds delicious so I'll be trying that too.
Cher says
Very nice & thank you for the background for those of us without the foresight to look it up on our own!
Flourchild says
The dressing recipe looks so good! Love your tortilla!! This was a great recipe!
Annapet - The Daily Palette says
This is how we do Philippine omelettes or tortas. I'm sure we got it from the Spaniards. Potatoes and eggs, with meat of seafood.
I'll join you one Friday soon! I have the book and been reading it like a travel book, LOL.
Thanks for sharing, Lora. I'm hungry again.
Fresh and Foodie says
WOW! Um, that looks incredible. I need to get a cast iron pan! Have a great weekend!
Anonymous says
Breakfast for dinner is the best! But of course, breakfast for dinner for breakfast is even better in this case. 🙂
Sara says
Gorgeous! Love the look of your tortilla. 🙂
Mateja ^_^ says
It will be Sturady breakfast for us! But I'm using mushrooms instead of potatoes, hope it works! Thank you for sharing, your tortilla looks amazing 🙂
Reeni says
I'm an eggs and potato kind of girl too - this looks incredible! I would love this for dinner. Lucky me that I have the book or I might be sad right now. I've been eying this for some time - I'm inspired!
Robyn Q says
LOVE LOVE it! Our family makes Basque tortilla often - and is always a staple when we get together for work on the ranch or family outings. The history lesson makes me smile too! I married into a Basque family & live in one of the largest Basque communities in America. Home run here!
Anonymous says
The tortilla looks and sounds amazing, I may have to go into my Around my French Table and do that as a belated French Friday!
Btw, I have my grandma's French dressing recipe, sorta similar, sorta not. We need to chat about it:)
Vibey @ Yumbo McGillicutty says
Tortilla con ensalada! One of my favourite meals. So simple, so perfect. And yours looks fantastic!
Becky says
Your tortilla looks so good. i have made frittata before, but not a "tortilla " like yours.
I might have to buy Dorie's Book. I enjoyed the history lesson, also. Thanks for sharing.
Sandra says
Congrats on top 9!!!
Chef Dennis says
hi Lora
what a great job you did with Dorie's recipe! I do love that book, Dorie is a gem!
Thanks for the explanation of why its called a Tortilla, but what ever you call it, just call it delicious!
Have a great weekend my friend!
Dennis
Kim - Liv Life says
I could eat eggs and potatoes every day and never tire of it, and this dish would fit nicely into my rotation!! Congrats on a well deserved Top 9!!
scrambledhenfruit says
Yum...perfect for any meal. I didn't get around to making it this week but it looks like a very versatile recipe- one that I'll definitely try soon. 🙂
Kate @ Diethood.com says
I'm all about the eggs and potatoes! That's such a great combo... wish I had it for today's breakfast!
Angela says
Great photos. I made this for FFwD too and thought it was very good the next day. Hope you did too.
Carole says
I'll have to look for pomegranate vinegar; it sounds good.
Lana says
I am just now reading all the comments for FFwD:) I made it, I photographed it, we ate it, But I did not have time to write a post:(
I made mine in the cast iron skillet, and it worked wonderfully - the potatoes and onions stuck a bit, but the whole tortilla slid effortlessly in the end.
But, this was not one of my favorite Dorie's recipes. I think it would benefit from some additions. Next time:)
Your photos are gorgeous, as usual, and I love the idea of using pomegranate vinegar in the dressing.
Sis. Boom. says
Everyone went on about the platter I used which made me laugh 'cause I wanted to cut it for company right out of the pan like you but I got veto'd.