
Looking at the ingredients most will pass on this Tortilla Española. I would have but now I know better.Once 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.
Fast 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.
I 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!
Note: 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.
Many Thanks Caroline of Caroline’s Cooking for hosting this event!
- 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
- 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.
- 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) –
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Fried Almonds with Thyme by What The Fork Food Blog
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- Huevos Rellenos de Gambas (Deviled Eggs with Shrimp) by Our Good Life
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Stuffed Mushrooms by The Chef Next Door
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortillita De Camarones by the healthy fit foodie
- Tortilla Española by Monica’s Table
- Venetian Cicchetti: Italian Tapas by La Bella Vita Cucina
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts) –
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricots by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks) –
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes by Sunday Supper Movement
Join 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.
I love egg dishes like this. I must try adding potatoes – sounds so hearty.
Oh, boy, does this look scrumptious!! My potato loving family would love this tortilla!
In my book, you can never have enough olive oil 🙂 This looks amazing! Thanks for sharing.
I agree, tortilla espanola is such a great tapas and really does make something delicious from humble ingredients. Thanks for sharing at the event.
I love this recipe- would make a great weekend dish to have all weekend for leftovers too!
I would love to close my eyes and open them at a table in Spain! My family adores any potato dish and I know will love this one, too.
Yum! This is a huge favorite of mine. Yours looks amazing.
I think this sounds great. I am glad you warned me about the olive oil. What a great history to this recipe too.