Tortilla Española #SundaySupper

Looking at the ingredients most will pass on this Tortilla Española.  I would have but now I know better.IMG_6965Once upon a time, I dated a guy from Spain. It seems like a lifetime ago but it was my first introduction to the European culture. Raphael introduced me to the European style of dining and ignited my passion for ”The Art of Gathering”. Our little group banded together and spent hours around the table with great food, great wine and great conversation.IMG_6994Fast forward, I developed Monica’s Table and along with the Sunday Supper Movement we now invite everyone to gather around the table. This weekend at the Food Wine Conference we will meet in person, but most of our gathering is around the virtual Sunday Supper Table. I’m grateful for it either way.IMG_6988I was so excited when the Sunday Supper movement introduced this Tapas event. I immediately thought of Raphael in the kitchen. One of the favorite dishes that I have carried with me over the years in the Tortilla Española. Who would have thought that these humble ingredients would be so satisfying? Serve this as an appetizer (or tapas), as it is served in Spain or I’ve even served this as a light lunch with a salad. Either way it will be a hit!IMG_6987Note: I know you will look at this recipe and think ”That is way to much olive oil!” The creamy texture of the potatoes is the key to this dish and the olive oil gives the dish texture and flavor it is famous for. Think of it as a replacement for cheese. So please, when you make this dish – don’t be tempted to skimp on the olive oil. It’s your secret weapon.IMG_6968Many Thanks Caroline of Caroline’s Cooking for hosting this event!IMG_6979

Tortilla Española #SundaySupper
  • ¼ cup extra-virgin olive oil
  • 1¼ pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 350 degrees. Heat the oil in a large cast-iron skillet or nonstick pan, over medium-high heat until it is very hot, but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook. Stir occasionally, and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.
  2. Beat the eggs in a large bowl. Add the eggs to the potatoes in the skillet combine well and spread the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Transfer the skillet to the oven and bake until the eggs are set 10-15 minutes. Slide the tortilla onto a cutting board and allow to rest for 5 minutes. Slice and serve warm or at room temperature.

Let’s close our eyes and pretend we’re in Spain sitting around the table with all of our talented Sunday Supper Family and their amazing recipes:

Para Empezar, Las Tapas (Appetizers/tapas) –

Postres (Desserts) –

Bebidas (Drinks) –

Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



Leave a Reply

Rate this recipe: